Beef Po Boy
Ingredients
- Beef Chuck or Shoulder 3-4lbs whole Well trimmed of outer fat. Depending on the size of party. ⓘ
- 2 heads fresh garlic peeled ⓘ
- 4 Sprigs fresh thyme ⓘ
- 2 Bay leaves ⓘ
- Spice seasoning 2 tbls Paprika 1 tlbs Cayenne 2 tlbs Onion Powder 1 tlbs Garlic powder 2 tlbs Black pepper 1 tlbs dried thyme 1 tlbs Sale ⓘ
- 4 cups Low Sodium Beef Broth ⓘ
- 1/2 cup Red wine ⓘ
- Fresh French Bread loafs ⓘ
- Lettuce, Tomato, Pickles ⓘ
- Mayo
Instructions
- The day before cut small slits into beef and add 1 garlic clove per slit. Put 10-15 cloves as deep as possible on both sides. Season really well with spice rub, get it in deep. Let meat stay if fridge for 1 day or more. Add oil in a heavy pan until near smoking and add the meat. Sear and really carmalize all sides of roast. If making ahead add the beef broth, wine, thyme, and bay leaf. Cover and cook 2 -3 hrs. Check after 2 hrs and add more broth if needed. When meat is done break it all up in the pot and transfer to 2 alluminum tins one inside the other. Vover with 2 layers of foil. Reheat at game. Put french loaf in foil and heat on top of meat tins. For sandwich, lather bread with mayo, add the beef with plenty of gravy, lettuce and tomato, pickle if desired.
Nutrition & Diet Analysis (per serving)
522
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).