Roast Beef Po-boys

Photos by Cynthia L. Nobles -- The Roast Beef Po-Boys at Parasol's Bar and Restaurant in New Orleans are made with garlic-seasoned and baked  round of beef. Show caption
Photos by Cynthia L. Nobles -- The Roast Beef Po-Boys at Parasol's Bar and Restaurant in New Orleans are made with garlic-seasoned and baked round of beef.

Roast Beef Po-boys

Makes 12 to 18 sandwiches. Recipe is by Thea Hogan of Parasol’s Bar and Restaurant, 2533 Constance St., New Orleans. Food historians say the name “poor boy” or “po-boy” was coined during a 1929 New Orleans streetcar strike, when Bennie and Clovis Martin’s French Quarter restaurant gave free sandwiches made with long loaves of French bread to out-of-work “poor boys.”

6 cloves garlic, divided

1 inside round of beef (4 to 6 lbs.)

Salt

Black pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 tbls. vegetable oil

1 to 2 cups beef broth

2 large onions, chopped

1 to 2 tbls. all-purpose flour

Po-boy French bread

Mayonnaise

Shredded lettuce

Tomato slices

Dill pickle slices

1. Thinly slice 3 cloves garlic. Make slits in beef and insert sliced garlic. Season outside of beef with salt, pepper, onion powder and garlic powder.

2. Heat oil over medium-high heat in a Dutch oven and sear beef until browned well on all sides. Remove pot from heat and add enough broth to reach 1/4 way up the roast. Add remaining garlic and onion. Cover and bake 2 to 3 hours, or until very tender.

3. Remove meat from pot and strain stock. Return stock to pot and thicken with flour mixed with a little water. Slice beef thin and add to gravy.

4. To make sandwiches, slice 6-inch pieces of French bread horizontally. Spread bread with mayonnaise and layer on lettuce, tomatoes, pickles and sliced beef. Cover beef with gravy and put bread top on, pressing slightly to soak up the juices.