Cristina Cooks: Parasol’s Style Roast Beef Po-Boy Recipe
For the Beef:
• 2 lbs Beef Round, I used a bottom round Roast
• Water, enough to cover by one inch in a Dutch oven
For the Gravy:
• ½ Cup Flour • 1 Tbsp Garlic Powder (must be powder, not granulated) • 1 tsp Black Pepper • 2 tsp Kosher Salt • ¼ Cup Oil • 1 tsp Kitchen Bouquet • 3 Cups Broth, reserved from the boiled beef (maybe more if your gravy gets too thick)
- Bring the water to a rolling boil. Add the beef roast, when the pot comes back to a boil, reduce the heat to medium to medium high, you should have a heavy simmer.
- Cook for about 1 to 1 ½ hours. Remove from the liquid and refrigerate until cold.
- Reserve about five cups of the broth, you won’t need all of it, but keep some to thin the gravy out if necessary.
- While the beef is cooling make the gravy.
- Bring 3 cups of the reserved cooking liquid to a boil in a small saucepan.
- In a small bowl whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet, when thoroughly blended, whisk the mixture into the boiling broth, whisk together well, and bring to a boil, then reduce to a simmer.
- If necessary add a little of the reserved broth if the gravy is too thick. It should be. Not too thick, not too thin. Let the gravy simmer for 20-30 minutes adjust for seasonings, it should have a good amount of salt as the beef has none.
- Preheat the oven to 350 F.
- When the beef is cold, slice it as thin as possible and lay the slices in a 9x9 baking pan. The thicker your slices are, the longer it will take in the oven, so slice thin.
- Cover the beef with 2-3 cups of the gravy. Place into the oven 45 minutes to 1 hour, or until the beef is fall apart tender.
For the Po Boy:Ingredients • 2 Ten-inch French Loaves • Mayonnaise • 2 Tomatoes, sliced • 2 Cups shredded Iceburg Lettuce • 1 Dill Pickle, sliced • The Roast Beef from the above recipe
- Slice the bread in half lengthwise and lay both halves side by side. Slather a bunch of mayonnaise on both sides.
- On the top half, add pickle slices, tomato slices, and 1 Cup of the lettuce. On the bottom half, add ½ of the beef and gravy mixture (please note, I super-sized the amount of beef in this recipe).
- Fold the top over the side with the beef and put on a sheet pan. Repeat with the second sandwich. Place the sheet pan in the oven for 2-3 minutes to crisp and warm the bread.
- Cut each sandwich in half and serve on paper plates for authenticity. Serve with your favorite cold beer, Barq’s in a bottle, Zapp’s chips, and a big ole’ pile of napkins.
Learn more about the inventors of this recipe by visiting www.parasolsbarandrestaurant.com.
Learn more about Creole & Cajun Cuisine by visiting www.nolacuisine.com.