Boy, do I have a treat for you! This is a recipe I learned from a Facebook friend of mine, Naomi Fieldkin Buffer - Oh wait, I said that backwards - Naomi Bufkin Fielder! haha A little FB scrolling dyslexia going on there. Anyway, I am totally out of order with this blog, as I haven't even tried it yet. But really, you can just look at these mouth-watering pictures and know that it's not necessary to taste it to know it is gonna be awesome. She was posting about it last night beginning at 10 p.m. on a snowy Illinois night. It probably took her two hours to make it, but she decided to post the process as she was making it, and I found it so interesting that I asked her permission to post the entire recipe along with her fabulous pictures. She said yes! Good for us! I plan to make it for my hubby for dinner this week. I am sure we will both love it!
I am going to cut and paste her exact directions along with the pictures. So the words from here on are Naomi's.
This, my friends, is the humble beginnings of what will be most spectacular roast beef poboys!....
Step#1- the sear in bacon fat... Almost done!
Now THAT is some beautifully seared meat!
Steps #3 & 4- dissolve a couple of packets of brown gravy mix in cold water or beef broth, then incorporate into the beef broth already in the pot...
Step #5- add seasonings: lots of dried minced onions(because I didn't want to take the time to chop fresh onion), garlic powder, black pepper, and Tony Chachere's Cajun Seasoning....
Step #6- place the meat back in the pot, add liquid until it's almost completely covered...bring to a boil....then put a lid on the pot and place it in a 400° oven...let it cook for 1hr, turn the meat over and let it cook for at least another 30mins....
If the meat seems pretty tender when I check it, I probably won't flip it....
Step #7 & 8- Check the meat for tenderness, if it needs more cook time, flip it over and set the timer for 30 more minutes....Looking really good so far!...P.S. Don't forget to use pot holders for all handling of the pot, like I just did! It's hot!!! Lol
Step #9- Take your meat out and put it on a plate...the gravy in the pot should be thick enough to coat a spoon now...
Step #10- Shred your beef, using a couple of forks....
So now you should have a plate full of shredded beef...dump it back into the pot w/the gravy and thoroughly mix it together...I added some more liquid to it once I stirred the meat in, because I like for the gravy to be a thinner consistency than what it was....
Introducing the bread and the dressings for the poboy- French bread, shredded iceberg lettuce, and mayo...if you like tomato and raw onion, you can do thin slices of both...
Now to build the poboy...slice in half however big of a section you think you can eat...then I like to pull out some of the bread from each half. French Bread from anywhere besides down the bayou, in South Louisiana, is just too thick and dense. Another benefit to doing this is that it creates a perfect nest for your meat!...Next, slather on the mayo! The more the better, because the marrying of the mayo with the gravy creates a delectable flavor combination!... Then, add your meat, as much as you please...On top of the meat add whatever fixings you like. I like just shredded lettuce....oh! I forgot to explain what they're sitting on! It's a portion of foil on the bottom with an equal sized portion of wax paper on top…..
Finally, we're in the home stretch!...turn your assembled poboy at an angle on the foil/wax paper combo....fold the bottom over first, then each side, finishing up with the top portion.
Make sure it's wrapped snuggly around the poboy....then, place them directly on the rack of a 350° oven and bake for 10mins.....Next up- We eat!...Well, I guess technically you won't be eating with me...Man! I hate that for you! Lol
TA DA!!!! The finished product!!! An authentic Cajun Roast Beef Poboy!!! Sure wish you could taste it!...but, since I posted a detailed pictorial of the whole process, you should try making it for yourself.... You'll be glad you did!
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