Roast Beef Po-Boy Sandwiches Recipe

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Roast Beef Po-Boy Sandwiches
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Ingredients
20
Count
Nutrition
2424
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking.
  2. In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender.
  3. Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out.
  4. Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary debris ), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy.
  5. Serve on fresh, crisp crusted New Orleans-style French bread - average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but mynez (mayonnaise, that is) really is a must. I like mixing plenty of horseradish into my mayonnaise, by the way. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2424.1 Kcal (10149 kJ)
Calories from fat 1833.42 Kcal
% Daily Value*
Total Fat 203.71g 313%
Cholesterol 547.57mg 183%
Sodium 1350.16mg 56%
Potassium 2520.05mg 54%
Total Carbs 18.91g 6%
Sugars 8.08g 32%
Dietary Fiber 3.67g 15%
Protein 124.42g 249%
Vitamin C 9.8mg 16%
Vitamin A 0.5mg 15%
Iron 14.4mg 80%
Calcium 142.1mg 14%
Amount Per 100 g
Calories 214.39 Kcal (898 kJ)
Calories from fat 162.15 Kcal
% Daily Value*
Total Fat 18.02g 313%
Cholesterol 48.43mg 183%
Sodium 119.41mg 56%
Potassium 222.88mg 54%
Total Carbs 1.67g 6%
Sugars 0.71g 32%
Dietary Fiber 0.32g 15%
Protein 11g 249%
Vitamin C 0.9mg 16%
Iron 1.3mg 80%
Calcium 12.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.7
    Points
  • 66
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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