Ferdie Po' Boy
Ingredients
For Roast Beef Debris
- 3-4 lbs chuck roast
- 1 tbsp seasoning salt
- 2 tbsp olive oil
- 1 large or two medium onions, quartered
- 3 cloves garlic, smashed
- 3 bay leaves
- 2 sprigs each, parsley, thyme and oregano or other compatible fresh herbs
- 1 cup beef broth or bouillon
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2/3 cup red wine
- 2 tsp fresh ground black pepper
- 10-15 dashes hot sauce (Tabasco or Crystal)
- 2 tsp cornstarch
For Sandwiches
- 1 large french bread (about 6" per sandwich)
- 8 slices each, deli ham and provolone cheese
- 1 cup shredded lettuce
- 1 tomato, sliced
- 1/2 cup pickle slices
- 3 tbsp mayonnaise
Instructions
- Season beef liberally with seasoning salt on both sides, then brown in olive oil in the bottom of a pressure cooker for a few minutes on each side. Nestle in the bottom of the cooker, and add the remaining ingredients for the beef. Seal cooker, bring to high simmer, then lower and cook for about 45 minutes. Release the pressure, and check that the beef is fall-apart-with-a-fork tender.
- To make debris, remove the herbs and bay leaves and shred about 1/3 of the beef into the juices in the pot (removing the remaining 2/3 and breaking into large chunks, about 2-bites sized). Bring juices back to a simmer. Add about a cup of the hot broth to 2 teaspoons cornstarch and stir well to make a slurry, then add to the pot and stir in well. Simmer for about 8-10 minutes, or until gravy starts to thicken.
- To assemble sandwiches, cut french bread into 6" lengths, then cut each in half lengthwise. On one half, place a couple slices of ham, a few chunks of roast beef, and a couple slices of provolone cheese. Melt under a broiler (toasting the tops) or in a 350 degree oven.
- Dress the po' boys with mayonnaise on the tops, a spoonful of debris and gravy on the bottom, plus lettuce, tomato and pickles, and serve with LOTS of napkins.
Notes
