Beef Po’Boy 🥖

By Andy Cooks · 180 min

Ingredients

Instructions

1. Preheat the oven to 140°C fan-forced (285°F).
2. Heat the oil in an oven-proof saucepan over medium-high heat.
3. Season the beef with salt and pepper, then brown it well on all sides. Transfer to a plate.
4. Add the onion and carrot to the pan and cook 2-3 minutes, until they start to brown.
5. Add the celery, garlic, thyme, parsley, bay leaf and peppercorns, stir and cook 1 more minute. Return the beef to the pan.
6. Pour in the stock and bring to a simmer. Cover and bake for 3 hours, turning the beef in the liquid halfway through.
7. Take out of the oven and let the beef cool in the liquid.
8. Move the beef to a tray. Strain the liquid through a sieve into a large bowl.
9. Melt the butter in the same saucepan over medium heat. Add the flour, whisk and cook 2-3 minutes.
10. Gradually whisk in the reserved liquid, Worcestershire sauce and Cajun seasoning. Cook about 5 minutes until the gravy thickens, then remove from the heat.
11. Preheat the oven to 200°C fan-forced (390°F).
12. Slice the beef 1 cm thick and gently toss it through the gravy to coat.
13. Cut the French stick into 4 portions, then halve each horizontally without cutting all the way through.
14. Toast the closed bread in the oven for 5 minutes, until the tops are crispy.
15. Spread mayonnaise on the base of each roll, then add lettuce, tomato, pickles, beef and some gravy. Close and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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