Paper: The Dallas Morning News
Title: Roots of the real po-boy
The roast beef po-boy is, without a doubt, southeastern Louisiana's most famous sandwich. There are shops everywhere that sell this delicious specialty.
Last month, my brother, Russell, a Baton Rouge boy who happens to be a roast beef po-boy connoisseur, took me on a tour in search of the best po-boy.
The po-boy originated during the Depression. Made with hot gravy and scraps of roast beef ladled onto French bread, the sandwiches were sold for 5 cents each to poor boys from the back doors of restaurants during a railroad strike.
Today, it is still widely consumed by lunchtime workers on a budget and it still has lots of juice. One restaurant even boasts of selling a "five-napkin Po-Boy" with lots of delicious "debris" (the bits of beef that have fallen in the gravy during baking).
Po-boys come in other flavors, such as fried oysters, shrimp and ham, but the true tradition is roast beef. In New Orleans, Mother's Restaurant is probably the most famous po-boy restaurant (on the Internet, see
www.mothersrestaurant.com).But if you can't make it to the Big Easy to have a po-boy, don't fret - this accompanying recipe will be the next best thing.
Don't forget to get a good crusty French bread - soft on the inside and a crunchy outside makes the best po-boy. All po-boys come dressed, which means they are served with shredded cabbage, pickles, mayo, creole mustard and yellow mustard.
Roast Beef Po-Boy
2 teaspoons celery seed
2 teaspoons crushed red pepper
2 teaspoons onion powder
2 teaspoons garlic powder or fresh garlic, minced
1 tablespoon dry oregano
2 tablespoons dry parsley or fresh chopped
1 tablespoon dry thyme
4 to 5 pounds inside round (eye of round), trimmed of fat, or round tip, with the cap off (or really any beef you prefer)
4 to 6 small French bread loaves, split horizontally
Condiments of choice, such as shredded cabbage, pickles, mayo or creole mustard
Sprinkle all of the herbs and seasonings on the meat, then place meat in a slow cooker. Add water to reach halfway up the side of the pot. Slow-cook on High for 6 hours. Remove meat, slice and pour juice on meat. Dress and serve. Makes 4 to 6 servings.
Per serving: Cal 782 (23% fat) Fat 19 g (7 g sat) Fiber 3 g
Chol 255 mg Sodium 471 mg Carbs 35 g Calcium 136 mg
Arlene Coco/Distributed by KRT Information Services