No edit summary |
m (→Directions: clean up) |
||
(9 intermediate revisions by 3 users not shown) | |||
Line 1: | Line 1: | ||
⚫ | |||
− | Roast Beef Po-Boys |
||
⚫ | |||
⚫ | |||
+ | == Ingredients == |
||
− | 1 beef rump roast (6 lbs) |
+ | * 1 [[beef round|beef rump roast]] (6 lbs) |
− | 4 large |
+ | * 4 large [[onion]]s, cut into quarters |
− | + | * [[salt]] and [[pepper]] to taste |
|
− | + | * ½ cup [[vegetable oil]] |
|
− | + | * ¼ cup [[flour]] |
|
− | 2 bunches green onions, chopped |
||
− | + | * 2 bunches [[green onions]], chopped |
|
+ | * 1 bunch [[celery]], trimmed and chopped |
||
− | + | * ½ cup chopped fresh [[parsley]] |
|
− | 3 garlic cloves, crushed or smashed |
+ | * 3 [[garlic]] cloves, crushed or smashed |
− | 2 cans tomato paste, 6 oz |
+ | * 2 cans [[tomato paste]], 6 oz each |
− | 1 can whole |
+ | * 1 can whole [[tomato]]es (16 oz) |
− | 1 |
+ | * 1 tbsp dark [[brown sugar]] |
− | 2 T. Tabasco sauce |
||
− | 2 |
+ | * 2 tbsp [[Tabasco sauce]] |
+ | * 2 tbsp [[Worcestershire sauce]] |
||
⚫ | |||
− | 1 |
+ | * 1 tsp minced [[garlic]] |
⚫ | |||
+ | == Directions == |
||
− | 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. |
||
+ | # 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 10 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. |
||
+ | [[Category:Cathy's Recipes]] |
||
− | |||
+ | [[Category:Beef round Recipes]] |
||
− | ==Contributed by :== |
||
+ | [[Category:Onion Recipes]] |
||
⚫ | |||
− | [[Category: |
+ | [[Category:Green onion Recipes]] |
+ | [[Category:Celery Recipes]] |
||
+ | [[Category:Garlic Recipes]] |
||
+ | [[Category:Parsley Recipes]] |
||
+ | [[Category:Tomato Recipes]] |
||
+ | [[Category:Tomato paste Recipes]] |
Latest revision as of 17:13, 11 February 2011
Contributed by Catsrecipes Y-Group
- Source: River Road Recipes IV
- Serves 8
Ingredients
- 1 beef rump roast (6 lbs)
- 4 large onions, cut into quarters
- salt and pepper to taste
- ½ cup vegetable oil
- ¼ cup flour
- 2 bunches green onions, chopped
- 1 bunch celery, trimmed and chopped
- ½ cup chopped fresh parsley
- 3 garlic cloves, crushed or smashed
- 2 cans tomato paste, 6 oz each
- 1 can whole tomatoes (16 oz)
- 1 tbsp dark brown sugar
- 2 tbsp Tabasco sauce
- 2 tbsp Worcestershire sauce
- 1 tsp minced garlic
- 1 tsp minced onion
Directions
- 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 10 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.