Parkway Beef Po' boys
The Parkway Beef Po' boy is a traditional New Orleans sandwich featuring a pull-apart braised beef chuck roast, all piled onto crunchy French bread with all the fixings. It's so good!
Servings: 10
Ingredients
For the Beef
- 10.5 ounce can of condensed cream of mushroom soup
- 14.5 ounce can of low-sodium beef broth
- 2 tablespoons Kitchen Bouquet
- 2 tablespoons vegetable oil
- 5 pounds beef chuck roast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium onion peeled and roughly chopped
- 1 stalk celery
- 1 medium carrot peeled and roughly chopped
- 3 medium garlic cloves peeled and roughly chopped
- 2 bay leaves
- ½ bunch of fresh flat-leaf parsley about 10 sprigs
For the Sandwich
- French Bread loaves or rolls sliced in half lengthwise and toasted
- Mayonnaise
- Shredded Iceberg lettuce
- Sliced tomatoes
- Sliced dill pickles
Instructions
For the Beef
- Place oven rack in the lower third of the oven. Preheat the oven to 350℉. In a medium bowl, whisk together the cream of mushroom soup, broth, and Kitchen Bouquet; set aside. In another small bowl, combine the garlic powder, onion powder, salt, and pepper and season both sides of the beef with the mixture.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef until browned on both sides, about 3-4 minutes per side. Add the onions, celery, carrots, garlic, parsley, bay leaves (tucking them under the beef), and the beef broth mixture. Bring the mixture to a boil. Place the lid on the pot and braise in the preheated oven until fork-tender, about 4 hours.
- Once tender, transfer the meat to a large bowl and cover with plastic wrap to rest and cool, about 20 minutes.
- Place a fine-meshed strainer over a large bowl. Remove the bay leaves from the gravy. Transfer the braised vegetables and gravy to the strainer. Using a ladle, press the mixture in a circular motion to extract juices from the vegetables and strain the gravy. Return the gravy to the pot and set the heat to medium-low.
- Using two forks, shred the beef into bite-sized pieces. Add the beef to the gravy and stir to combine. Season to taste with salt and freshly ground black pepper.
For the Po' boy
- Place the toasted bread cut-side up. Slather one side of the bread with mayonnaise and top with lettuce, pickles, and tomatoes. Pile the beef and gravy on the other side of the bread. Press the two sides together, slice, and serve. Enjoy!
Notes
*Nutritional values do not include bread, mayonnaise, lettuce, pickles, or tomatoes.
Beef can be made and stored in an airtight container in the refrigerator one day in advance. Leftovers can be stored in the refrigerator for up to 3 days
Beef can be stored in a freezer-safe container for up to 3 months.
Nutrition
Calories: 466kcal | Carbohydrates: 4g | Protein: 46g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 841mg | Potassium: 924mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1057IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 5mg
