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This recipe for ROAST FLANK STEAK PO'BOY, by , is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wilda Thomas, Shuk-ho-ta Tom-a-ha Chapter


The Roast Beef (Flank Steak)

4 lb flank steak, tenderized – ask butcher to run through tenderizer
Kosher salt
freshly ground black pepper
2 T vegetable oil
1 yellow onion, peeled and quartered
2 stalks celery, chopped
2 carrots, peeled and chopped
4 cloves garlic, chopped
6 c fresh parsley, chopped
1 bay leaf
6 c water (more if needed)
2 T Worcestershire sauce
1 T Zatarain’s liquid crab boil
2 T cornstarch
2 T cold water
2 T Kitchen Bouquet, optional

Preheat oven to 350°F. Season the beef with salt and black pepper. In a large black iron pot with tight fitting lid on medium high heat, pour in oil and bring to a sizzle. Add the beef and brown the meat on both sides until dark brown. Lower heat and add onion, celery, carrot, garlic, parsley and bay leaf. Add enough water to cover the beef. Cover pot and let simmer for 1 hour, checking every 20 minutes Add more water if needed. Remove the beef to a cutting board; reserve pot broth. With a large knife, chop the beef into thumbnail size pieces.

Heat pot broth to a gentle boil. Add the Worcestershire and crab boil. Make a slurry with equal parts cornstarch and cold water. Whisk slurry into the pot, stirring until it boils and thickens and coats the back of a spoon. Adjust thickness as needed by adding more slurry or water. If needed, add a spoonful or two of browning sauce to darken the gravy to a medium dark brown. Add salt and black pepper to taste. Add the chopped beef to gravy and keep warm.

The Po'Boy

Four (10-inch) po'boy loaves
1 stick unsalted butter, melted
Sesame seeds
1 c mayonnaise (Hellmann’s is best)
8 slices ripe red tomato
2 c shredded iceberg lettuce
Sliced dill pickles
Hot sauce

Slice po'boy bread in half lengthwise. Brush tops with melted butter and sprinkle with sesame seeds. Return tops to bottom halves on a baking sheet. Heat in oven at 350ºF, long enough to crisp the tops. Remove bread from the oven. Slather bread bottoms with mayonnaise; use a slotted spoon to load with beef and gravy. Top beef with two large slices of tomato and mound with shredded lettuce. Dip top half of bread into the beef gravy to soak the inside, and close the sandwich. Garnish with sliced dill pickles and serve with hot sauce on the side.




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