Beef Po' Boys
Williams-Sonoma Kitchens, inspired by a recipe from Jay Nix, Owner, Parkway Bakery & Tavern, New Orleans.

A New Orleans favorite since the 1920s, po'boy sandwiches were reputedly created as a free meal for striking transportation workers ("poor boys") and typically included fried oysters or shrimp.

Traditional New Orleans po'boy loaves are airy, long French breads. If you cannot find po'boy bread in your area, substitute any long Italian or French bread loaves that are not too dense. If the only bread you can find is very dense, consider pinching out the center doughy portions so that your po'boy is not overly bready.

Faith's note: These sandwiches are good - the sauce has a lot of flavor - but Brian and I prefer Beef on Weck to these. If you make them, be sure to use the Louisiana hot sauce. It adds that extra zing. Leftover beef makes good hash.

The Food Network hosted a Food Feud between two New Orleans establishments' Beef Po' Boys. They both seasoned and cooked their meat slowly in a broth. The one that won used mushroom soup in their gravy; the other used a lot of garlic. Both restaurants made their sandwiches using mayonnaise, lettuce, tomato and pickle, and their meat soaked in gravy.

1 yellow onion, chopped
6 oz. cremini mushrooms
3 garlic cloves, peeled and minced
2 Tbs. chopped fresh flat-leaf parsley

1 beef chuck roast, 3 to 4 lb.
Salt and freshly ground pepper, to taste
3 Tbs. vegetable oil
1 Tbs. veal demi-glace (In a pinch, substitute 2 teaspoons beef base dissolved in 2 tablespoons red wine)
1 quart beef stock

For serving:

Mayonnaise
6 long French rolls, split (the type of roll is important - the roll should be crisp on the outside and fluffy on the inside, like for a hoagie)
Shredded iceberg lettuce
Thinly sliced tomatoes
Louisiana hot sauce

In a food processor, combine the onion, mushrooms, garlic and parsley and puree until smooth. Set aside.

Season the beef with salt and pepper.

In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm the oil. Add the beef and brown on all sides; transfer to a plate.

Pour off all but 1 Tbs. of the fat from the insert or pan and set over medium heat. Add the onion mixture and cook until the moisture evaporates, 7 to 10 minutes. Stir in the demi-glace and 1 cup of the stock. If using the insert, return the beef to the insert and stir in the remaining stock. Set the insert on the slow-cooker base. If using a sauté pan, transfer the onion mixture to a slow cooker, add the beef and stir in the remaining stock. Cover and cook on high according to the manufacturers instructions until the beef is fork-tender, 6 to 8 hours.

Transfer the beef to a cutting board. When it is cool enough to handle, slice and shred the meat. Skim the fat off the cooking liquid and return the beef to the liquid.

Spread the mayonnaise on the cut sides of the rolls. Divide the beef among the bottom halves of the rolls and top with the lettuce and tomatoes. Cover each sandwich with the top half of a roll. Serve the po'boys with hot sauce.

Serves 6.