Roast Beef Po' Boys

Roast Beef Po-Boys

1 beef rump roast (6 lbs) 4 large onions, cut into quarters Salt and pepper to taste 1/2 cup vegetable oil 1/4 cup flour 2 bunches green onions, chopped 1 bunch celery, trimmed and chopped 1/2 cup chopped fresh parsley 3 garlic cloves, crushed or smashed 2 cans tomato paste, 6 oz. each 1 can whole tomatoes (16 oz) 1 T. dark brown sugar 2 T. Tabasco sauce 2 T. Worcestershire sauce 1 t. minced garlic 1 t. minced onion

Combine the roast and onion quarters with enough water to cover in a large stockpot. Season liberally with salt and pepper. Bring to a boil; reduce heat. Cook for 1 hour. Drain. Reserve 3 cups of the broth. Cool slightly. Chill the reserved broth and roast in refrigerator for 4 hours. Cut the chilled roast into 1 inch thick slices and skim fat from broth. heat oil in large pan over medium heat and stir in the flour. Cook for 2 minutes, stirring constantly. Add the green onions, celery, parsley and tomatoes and brown sugar; reduce heat. Simmer for 1 0 minutes, stirring frequently. Add the Tabasco, Worcestershire, minced garlic and minced onion and mix well. Bring to a rapid simmer. Simmer for 1 hour, stirring occasionally. Add the reserved beef and mix gently. Cook just until heated through. Serve with New Orleans style French bread baguettes. Serves 8 source: River Road Recipes IV

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