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Sure you have the Ruben or the Monte Cristo, both valid contenders, but sometimes you can get too fancy. The beauty of the Po-Boy style sandwich is rough, sloppy, oft overfilled guts of the beast. The Fragrant french bread and filler that you would glad take a slap to the face for. My favorite Po-Boy is the shrimp, however I am going to present you with the Beef first. Why Jambie why? If the shrimp is better why not just lead with the best? Well friends, you always save the best for last. This is Po-Boy pt1, Po-Boy pt2 will be Shrimp. There is also a fried catfish Po-Boy that you would slap a kitten for but I have decided to go with my Fried Catfish recipe rather than a pt3. You can figure it out from there. ;P\n\nPo-Boy - Beef\n\n1 Chuck Roast (4-5 lbs)\n1/4lbs Salt Pork\n8 Cloves Garlic (minced)\n3c Onions (minced)\n1Tbs Salt\n1tsp Black Pepper\n2Tbs Creole Seasoning\n1/4c Lard/Bacon Fat\n2c Carrots (diced)\n2c Celery (diced)\n3 sprigs fresh Thyme\n2-3c Red Wine\n2 Beef Marrow bones\n2q Beef Stock\n\n2 loavesFresh French Bread\n\nDirections\n\nPrep the roast by crisscrossing both faces with deep diagonal incisions. Season the slits generously. Press half the garlic, 1c onion into slits. Cut Salt pork into strips and wrap the roast. Tie down salt pork. In a large pot melt lard and brown all sides of roast. Add remaining seasoning, carrots, onions, celery, thyme and saute until fragrant. Add wine and beef stock to just cover roast. Add bones. Cover and simmer 4 hours. Remove beef and boil the gravy for 45 min to reduce. Shred beef and pork.\nLine fresh French bread with shredded meat and cover with gravy.","description_bbcode_parsed":"There is no greater sandwich style than the Po-Boy. Sure you have the Ruben or the Monte Cristo, both valid contenders, but sometimes you can get too fancy. The beauty of the Po-Boy style sandwich is rough, sloppy, oft overfilled guts of the beast. The Fragrant french bread and filler that you would glad take a slap to the face for. My favorite Po-Boy is the shrimp, however I am going to present you with the Beef first. Why Jambie why? If the shrimp is better why not just lead with the best? Well friends, you always save the best for last. This is Po-Boy pt1, Po-Boy pt2 will be Shrimp. There is also a fried catfish Po-Boy that you would slap a kitten for but I have decided to go with my Fried Catfish recipe rather than a pt3. You can figure it out from there. ;P
Po-Boy - Beef
1 Chuck Roast (4-5 lbs)
1/4lbs Salt Pork
8 Cloves Garlic (minced)
3c Onions (minced)
1Tbs Salt
1tsp Black Pepper
2Tbs Creole Seasoning
1/4c Lard/Bacon Fat
2c Carrots (diced)
2c Celery (diced)
3 sprigs fresh Thyme
2-3c Red Wine
2 Beef Marrow bones
2q Beef Stock
2 loavesFresh French Bread
Directions
Prep the roast by crisscrossing both faces with deep diagonal incisions. Season the slits generously. Press half the garlic, 1c onion into slits. Cut Salt pork into strips and wrap the roast. Tie down salt pork. In a large pot melt lard and brown all sides of roast. Add remaining seasoning, carrots, onions, celery, thyme and saute until fragrant. Add wine and beef stock to just cover roast. Add bones. Cover and simmer 4 hours. Remove beef and boil the gravy for 45 min to reduce. Shred beef and pork.
Line fresh French bread with shredded meat and cover with gravy.","writing":"","writing_bbcode_parsed":"","pools_count":0,"title":"Baking in the Buff with Beignet : Po-Boy pt1 - Beef","deleted":"f","public":"t","mimetype":"image/jpeg","pagecount":"1","rating_id":"1","rating_name":"Mature","ratings":[{"content_tag_id":"2","name":"Nudity","description":"Nonsexual nudity exposing breasts or genitals (must not show arousal)","rating_id":"1"}],"submission_type_id":"1","type_name":"Picture/Pinup","guest_block":"t","friends_only":"f","comments_count":"13","views":"135","sales_description":null,"forsale":"f","digitalsales":"f","printsales":"f","digital_price":""}