Sloppy Roast Beef Po' Boy

Name: Sloppy Roast Beef Po' Boy
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 2 bay leaves; 1 kgs beef eye of round roast; 1 bell pepper; 1 loaf crusty French bread; 6 servings Sliced dill pickles, for serving; 2 Tbsps all-purpose flour; 6 servings Shredded iceberg lettuce, for serving; 6 servings Mayonnaise, for serving; 6 servings Salt and freshly ground black pepper; 6 servings Sliced tomatoes, for serving; 1 Tbsp vegetable oil; 473 milliliters hot water; 5 cloves garlic, peeled and left whole

Sloppy Roast Beef Po' Boy is a dairy free main course. This recipe serves 6. One portion of this dish contains around 62g of protein, 22g of fat, and a total of 651 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up crusty bread, beef eye of round roast, iceberg lettuce, and a few other things to make it today. To use up the dill pickles you could follow this main course with the Cinnamon Swirl Coffeecake as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes. This recipe is typical of Creole cuisine.

Instructions

Cut 5 slits in the roast and stuff with the garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.

Ingredients you will need

Bell Pepper

Bay Leaves

Water

Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot.

Ingredients you will need

Bell Pepper

Bay Leaves

Equipment you will use

Cutting Board

Pot

Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Gravy

Equipment you will use

Whisk

Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread.

Ingredients you will need

Mayonnaise

Tomato

Lettuce

Pickles

Spread

Bread

Gravy

Beef

Equipment you will use

Oven

Cut into 6 pieces and wrap with butcher paper or parchment paper.

Ingredients you will need

Wrap

Equipment you will use

Baking Paper

Equipment

Ingredients

Servings:

bay leaves 1kgs

beef eye of round roast 1

bell pepper 1loaf

crusty French bread 6servings

Sliced dill pickles, for serving 2Tbsps

all-purpose flour 6servings

Shredded iceberg lettuce, for serving 6servings

Mayonnaise, for serving 6servings

Salt and freshly ground black pepper 6servings

Sliced tomatoes, for serving 1Tbsp

vegetable oil 473milliliters

hot water 5cloves

garlic, peeled and left whole

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Atlantis Albarino. It has 4.9 out of 5 stars and a bottle costs about 14 dollars.

Atlantis Albarino

Elegant lemon-yellow color, clean and glossy. It is a very intense wine on the nose with persistent quality aromas, recalling green apple and tropical fruit, such as pineapple. On the palate, it is long and persistent with a perfect acidity that matches its body, making it a very pleasant wine full of sensations. This delightfully crisp and refreshing wine is hand harvested in small plastic boxes. The grapes are selected and pressed. Once the must is obtained, an alcoholic fermentation process begins, which is carried out in stainless-steel vats at a temperature of 64 degrees Fahrenheit. Following the fermentation period, a racking is performed to separate the lees; it subsequently undergoes a cold stabilization, it is filtered and then finally bottled.