Beef Po'Boys
A New Orleans favorite since the 1920s, po'boy sandwiches were reputedly created as a free meal for striking transportation workers ("poor boys") and typically included fried oysters or shrimp. Today, some of the finest po'boys in the city can be found at the Parkway Bakery & Tavern, famous for a version that combines ethereal New Orleans-style French bread with sliced roast beef and rich, savory gravy. Following Hurricane Katrina, the Parkway continued to function as a local meeting place. When floodwaters soaked the building, owner Jay Nix operated the restaurant from travel trailers, serving up thousands of his signature po'boys to hungry workers and residents.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Beef Po'Boys
Review 1 for Beef Po'Boys
PMartin
,Waukesha
,WI
Waukesha, WI
January 1, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Simply outstanding
January 1, 2012
Fantastic. I didn't have the demi-glace and used a couple of tablespoons of Dale's sauce, which is kind of a cross between soy sauce and worcestershire sauce--it has a really intense flavor that worked very well in this recipe. I made for a New Year's Day gathering, and everyone loved them. I will definitely be making these again. I made a day ahead, and it was even better today after sitting overnight. I highly recommend this recipe. It's perfect for game day!
Pros: Yield, Easy, Will Make Again
Review 2 for Beef Po'Boys
Anonymous
Virginia
December 9, 2010
Would You Recommend? Yes
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Make These Now
December 9, 2010
We love this recipe. We have made these many times and they are wonderful. So rich and savory. We usually top them with provolone or similar cheese and some salt and vinegar chips on the side. They are perfect. I haven't purchased the Williams Sonoma veal demi-glace the recipe requests. I have just substituted paste type beef base from the supermarket with great results. The richness and full beefy flavor of this recipe is to die for. The meat is very juicy and the bread sops up all that goodness. My favorite sandwich, period.