My wife's grandmother, a lady of Italian heritage, ran a corner grocery store in Algiers. She used to make roast beef poor boys and sell them to the longshoremen and the Navy base back in the post war years. Here's how she did it.
Get a top round roast. You may need to ask the butcher to get one because they won't be in the display case. Peel garlic cloves and slice parmagianno reggiano cheese into long sticks. Using a narrow but long bladed knife, stab holes into the roast. Stuff these holes with the garlic cloves and cheese. Tie it up with string, roll it in flour, season with salt and pepper and brown it on the stove. Stick in the oven, covered, and cook at 325 F until done.
Take it out but save the debris in the pan. Let it cool and slice it verrrrry thin. Take the debris and make a gravy. (The secret is to add Kitchen Bouquet to the gravy.) Take the sliced roast beef and heat it in the pan with the gravy.
Slice a loaf of french bread in half lengthwise. Dress the slices however you like with mayonnaise, lettuce, tomato, etc. Add the hot beef slices and chow down. Remember, with roast beef poor boys, the messier, the better.
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3 comments:
Oh man... I remember (and LOVE po-boys) That was what we always did when we flew into Belle Chase. We'd always make a po-boy run down to Algiers for either shrimp, roast beef or oyster depending on the time of year.
Best place for shrimp or oyster po boys is Salvo's Seafood in Belle Chasse.
That rings a bell PE, I 'think' that was the place we used to make the speed runs to for seafood po-boys...
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