Roast Beef Po' Boys

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.
Category:Cathy's Recipes
Category:Beef round Recipes
Category:Onion Recipes
Category:Green onion Recipes
Category:Celery Recipes
Category:Garlic Recipes
Category:Parsley Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes