Recipe: Collier's Restaurant Boo's Roast Beef and Gravy for Po-Boys

BOO'S ROAST BEEF AND GRAVY FOR PO-BOYS

"This was the best item served at our restaurant (Collier's Restaurant and Bar) that we owned with Granny and Uncle Barry after Amy was born. One man drove from downtown twice a week just for one of Boo's Roast Beef PoBoys!"

1 whole sirloin tip roast, plugged with 8 toes garlic
Water
2 carrots
1 bell pepper, seeded
2 pieces celery with leaves
4 green onions
1/2 head garlic, unpeeled and cut in 4
2 bay leaves
1 teaspoon lemon pepper
6 beef bouillon cubes
4 sprigs parsley
1 teaspoon salt

Place meat in a large, deep roasting pan. Add water to cover the bottom half of the roast. Add the cut-up vegetables and seasonings.

Cover and roast in a slow oven (325 degrees F) until medium rare. (Use a meat thermometer. Do not overcook!)

Remove meat. Cool. Refrigerate.

Strain gravy. Thicken with a little flour dissolved in cold water. Taste and correct seasoning although it should be perfect!

Slice meat very thin using an electric slicer if available. If not, use a very sharp slicing knife. Heat slices in hot gravy.

FOR A PERFECT PO-BOY:
Toast French bread for 3 minutes before filling with hot roast beef, mayonnaise, thinly shredded lettuce, thinly sliced tomatoes and thinly sliced dill pickles! Absolute heaven! I sometimes add a little oregano, rosemary and red wine to the meat before cooking!

Makes 8 servings
Source: Cookery N'Orleans Style by Chiqui Pumilia Collier