LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY
Provided by Food Network
Categories main-dish
Time 8h50m
Yield 9 to 10 servings
Number Of Ingredients 19
Steps:
- For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
- Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
- Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
- Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
- For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
- Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
- New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
- You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
- Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!
SHREDDED ROAST BEEF POBOYS
Quick and easy recipe! I got this recipe from a family member and it has quickly become a household favorite! You can also add bar b q sauce to make it a little different!
Provided by june lou and the ba
Categories Lunch/Snacks
Time 9h10m
Yield 12 sandwiches, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- .Wash Roast in cold water.
- Season roast lightly with your seasoning of choice then place it in a hot skillet and brown on each side! (Do not season to much as the beefer upper is pretty salty already).
- Place the roast in a large crockpot and pour the whole 4 oz bottle of B-V The Beefer Upper Broth and Sauce on top of the roast!
- Pour enough water in the crock pot to cover the roast completely.
- Cook for 8 hours on medium heat.
- Remove roast from the crock pot and remove the fat and shred with a fork.
- Pour gravy into a medium pot and add mixture of cornstarch and water to the gravy and simmer until desired consistency! ( make sure that you mix the cornstarch and water in a cup before pouring and be sure not to add to much because it will make the gravy slimy if you do).
- After the gravy is ready add your shredded roast!
- If you choose to add barbq sauce do not use all the gravy as it will be to watery.
SLOPPY ROAST BEEF PO' BOY
Steps:
- Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
- Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
- Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
- Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.
ROAST SHREDDED BEEF
This recipe comes from Madagascar, and was posted for ZWT7. It also works well in the slow cooker, takes around 4 hours on high, then shred it and bake it. It goes perfectly in Shredded Beef Wraps ( Recipe #460264 ), with Honey Mustard Mayonnaise ( Recipe #460263 ). I also think it could be tasty if you added some flour to the leftover liquid to make a gravy, and serve the beef and gravy with mashed potatoes...I had the thought when I was cooing it tonight..think it would be good winter comfort food!
Provided by Sara 76
Categories Meat
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a large saucepan, cover with 12mm/½ -inch of cold water and bring to the boil, stirring.
- Reduce the heat, partially cover the pan and simmer gently for about 2 hours, keeping an eye on the water level and topping up when necessary, until meat is very tender can be shredded with a fork.
- Preheat the oven to 200C, 400F, Gas Mark 6 and grease a wide shallow baking tin. Remove the meat from the saucepan and shred into thin strips using two forks. The meat should be soft enough to pull apart very easily.
- Transfer the shredded meat to the greased tin, pour over enough of the cooking liquor to moisten then roast in the oven for 30 minutes until well browned on top.
Nutrition Facts : Calories 458.2, Fat 14.6, SaturatedFat 5.6, Cholesterol 197.5, Sodium 153.8, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 74
MAHONY'S BEEF PO' BOYS
Benjamin Wicks, proprietor of Mahony's Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. "Why don't people care about making great po' boys?" he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 3h45m
Yield Enough for 10 sandwiches
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
- Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
- Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
- Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.
More about "shredded roast beef poboys recipes"
ROAST BEEF PO'BOY | EMERILS.COM
From emerils.com
NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY RECIPE
From blueplatemayo.com
SLOW COOKER ROAST BEEF DEBRIS PO' BOYS - SOUTHERN BITE
From southernbite.com
10 BEST LEFTOVER SHREDDED BEEF RECIPES | YUMMLY
From yummly.com
ROAST BEEF PO' BOY RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (3)Total Time 24 hrsCategory Sandwiches, SandwichCalories 983 per serving
ROAST BEEF DEBRIS PO' BOY RECIPE | JEFF MAURO | FOOD …
From foodnetwork.com
5/5 (25)Category Main-DishAuthor Jeff MauroDifficulty Easy
HOT ROAST BEEF SANDWICH | ROAST BEEF PO' BOY - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.6/5 (97)Total Time 5 hrs 55 minsCategory Main CoursePublished Jul 10, 2018
RECIPE: SLOW-COOKER ROAST BEEF PO’ BOYS | KITCHN
From thekitchn.com
CLASSIC ROAST BEEF PO BOY – INSTANT POT + SLOW COOKER
From thebeardedhiker.com
SHREDDED ROAST BEEF POBOYS – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
ROASTED SHREDDED BEEF (ONLY 3 INGREDIENTS) - MOMSDISH
From momsdish.com
ROAST BEEF PO-BOYS - KENNETH TEMPLE
From kennethtemple.com
ROAST BEEF DEBRIS PO’ BOY - TONY CHACHERE'S
From tonychachere.com
ROAST BEEF DEBRIS PO' BOYS - SOUTHERN BYTES
From southern-bytes.com
SHREDDED BEEF MASTER RECIPE | BETTER HOMES & GARDENS
From bhg.com
SHREDDED ROAST BEEF POBOYS | RECIPEBOOK
From recipebook.io
#course #main-ingredient #cuisine #preparation #north-american #very-low-carbs #lunch #main-dish #beef #american #southern-united-states #easy #crock-pot-slow-cooker #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #roast-beef #equipment
You'll also love