Olive Magazine
Roast Beef Sandwich Po Boy

Roast beef po’ boy

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
    • + resting
  • A little effort
  • Serves 8

Po’ boy sandwiches come stuffed to the brim with all kinds of fillings; shrimp, oyster and in this case, slow-cooked beef in gravy. There is no polite way of eating these, so make sure there are plenty of napkins on hand.

Nutrition:
NutrientUnit
kcal219
fat9.4g
carbs4.5g
fibre1.3g
protein29.2g
salt0.3g
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Want to try a weekend baking project? Make your our baguettes to use for this roast beef po’ boy sandwich.

Ingredients

  • 1kg piece beef topside
  • 4 cloves garlic, cut into slivers
  • 1 tsp cayenne pepper
  • 500ml beef stock
  • 1 carrot, quartered
  • 1 stick celery, quartered
  • 1 onion, quartered
  • 6 black peppercorns
  • 2 bay leaves
  • 1 tbsp cornflour

to serve

  • 8 long pieces baguette
  • mayonnaise
  • tomato slices
  • gherkin slices
  • shredded gem lettuce
  • Tabasco sauce

Method

  • STEP 1

    Heat the oven to 150c/fan 130c/gas 2.
    Make incisions all over the beef with a small sharp knife and insert the slivers of garlic.
    Season with salt, pepper and the cayenne. Heat a large frying pan with a little oil then brown the beef really well all over.
    Spend a bit of time getting a good colour as this will all add to the overall flavor of the beef and gravy.

  • STEP 2

    Lift the beef into a large casserole dish with a lid.
    Add the stock, veg, peppercorns and bay leaves then cover with the lid, slipping a sheet of foil underneath so you get a really good seal.
    Cook for 3 hours.

  • STEP 3

    Carefully take the beef out of the pot and rest under foil for at least an hour to make it easier to slice.
    Take out the veg and discard. Put the casserole back on the heat and reduce the gravy by half.
    Stir the cornflour with 1 tbsp water then add to the gravy and whisk whilst simmering until thickened.

  • STEP 4

    Slice the beef and tip any juices and bits that fall off back into the gravy.
    Add the slices back to the gravy to warm through.

  • STEP 5

    Halve the baguettes but don’t cut all the way through.
    Put in a 200c/fan 180c/gas 6 oven for 5 minutes to crisp up.

  • STEP 6

    Spread the bottom of the bread with mayo, add a layer of meat and gravy then top with tomato, gherkin and shredded lettuce.
    Add a dash of tabasco then dig in.

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