MAHONY'S BEEF PO' BOYS
Benjamin Wicks, proprietor of Mahony's Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. "Why don't people care about making great po' boys?" he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 3h45m
Yield Enough for 10 sandwiches
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
- Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
- Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
- Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bhim
[email protected]This recipe is too complicated.
Md Mafuz
[email protected]I'm not sure about this recipe.
Coded Concept
[email protected]This recipe looks delicious!
Kabiru Umar
[email protected]This recipe was easy to follow.
Adesuwa Wilson
[email protected]This sandwich was not very good.
savannah b
[email protected]This sandwich was okay.
Sohan Akhonth
[email protected]This was a great recipe!
Nancy Woody
[email protected]This sandwich was delicious! I used leftover roast beef and it was perfect.
Haroon Zazai
[email protected]This was a great recipe! I used leftover roast beef and it was perfect. The gravy was flavorful and the bread was toasted just right.
Ashley Andrews
[email protected]This sandwich was easy to make and it was delicious! The beef was tender and juicy, and the gravy was flavorful. I will definitely be making this again.
Ethan Hrynyk
[email protected]This was a delicious sandwich! I used leftover roast beef and it was perfect. The gravy was flavorful and the bread was toasted just right. I will definitely be making this again.
Zaheer Abass
[email protected]This sandwich was okay. The beef was a little tough and the gravy was not very flavorful. The bread was also a bit too soft. I would not make this again.
Md:Yakub Hosun
[email protected]This was a great recipe! I made it for my family and they loved it. The beef was tender and juicy, and the gravy was delicious. I will definitely be making this again.
Magda Moolman
[email protected]This sandwich is amazing! I used roast beef and it was so tender and flavorful. The gravy was the perfect addition, and the bread was toasted to perfection. I will definitely be making this again.