I’m not a huge fan of the Superbowl, especially when the Giants or Steelers aren’t playing, but I do enjoy sandwich-y type football food on Superbowl Sunday.
Here’s a recipe we tried last year (from RecipeSecrets.net), and really enjoyed, so I thought it was a good repeat for this year, especially since the origin of the po’boy is N’awlins, and they’re playing tonight. (Okay, I’ll admit I’m somewhat partial to the Saints since I spent many years watching Drew Brees at Purdue football games, including their last Rose Bowl appearance in 2001.)
The only way I’ve altered the following recipe is by adding sliced Klaussen dill pickles to the sandwich and substituting shredded cabbage for lettuce on the sandwich. Yum.
1 beef chuck roast (2 1/2 to 3 pounds)
2 cloves garlic, thinly sliced
Salt and pepper
3 T. vegetable oil
1 small onion, diced
1 small carrot, diced
1 cup beef stock
1 cup chicken stock
Water if necessary
2 T. Worcestershire sauce
Dash of Tobasco sauce
2 sprigs fresh thyme (or 1 tsp. dried)
1 bay leaf
Salt and pepper to taste
Score meat, without piercing all the way to the bottom, in order to stuff the sliced garlic into the slits. Season the roast very liberally on all sides with the salt and pepper. Season with cayenne to taste.
Heat the fat in Dutch oven over high heat. When the oil starts to smoke,
wait a few more seconds, then carefully add the roast, cut side down. Brown
very well on all sides, without burning it. Transfer to a plate.
Drain off all but 1 T. of the fat in the pan, add the onions and carrots, and cook until the onions just start to brown.
Place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast.
Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
Debris (DAY-bree) Gravy
Carve the meat into very thin slices. It will be hard to do because the meat will fall apart. All of the bits and pieces that fall off will become part of the Debris. Add these chunks to the cooking liquid after skimming off the fat from the surface. Keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap.
Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.
Use New Orleans style French bread. (Po’boys are generally about 9-10 inches long per sandwich.) Cut the bread 3/4 of the way through, leaving a hinge.
Slather the bread with a very generous portion of mayonnaise on the inside
of the upper and lower halves. Place about a cup of shredded cabbage on the
bottom half. Cover the cabbage with a generous portion of the beef. Add slices of dill pickles. Drown the beef with Debris Gravy.