Best Tujagues Brisket Po Boy Sandwich Recipes
TUJAGUE'S BRISKET PO' BOY SANDWICH
Tujague's Restaurant (pronounced two-jacks) is the second oldest in New Orleans. Tujague's is over 150 years old, but its food is still fresh and interesting.This brisket recipe is one of the best you'll ever try, and I know people who go to NOLA just for this sandwich. I'm delighted that they shared this recipe!
Provided by East Wind Goddess
Categories Lunch/Snacks
Time 4h45m
Yield 15 Po' Boy Sandwiches, 15 serving(s)
Number Of Ingredients 17
Steps:
- 1. In heavy pot brown brisket well in hot oil. Set aside.
- 2. In same pot brown onion, garlic, carrot. Add brisket back to pot with tomatoes, bell pepper, celery, dried chili, bay leaves parsley, thyme, allspice peppercorns liquid smoke, balsamic vinegar and stock to cover.
- 3 Cover Pot with aluminum foil and then lid. Simmer 3 hours till brisket is fork tender but not falling apart.
- 4. Transfer brisket to pan and let stand. Then slice into large chunks or 1/4 inch thick slices.
- 5. Boil the stock down till about half, Strain, and put brisket back in the liquid.
- 6. Slice thin or shred the brisket and put on a french roll, open-toasted and smeared with Creole horseradish sauce. Include some of the onions and bell peppers from the pan.
- You can serve the brisket with it's gravy or with creole horseradish sauce, as a main dish, an appetizer or in a brisket sandwich. It's all good!
Nutrition Facts : Calories 140.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.1, Sodium 281.3, Carbohydrate 24.5, Fiber 2.8, Sugar 2.5, Protein 5.7
NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)
If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)
Provided by Irishcolleen
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Have the deli slice the roast beef very thin, but not shaved.
- Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
- Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
- Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
- Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
- Serve with french fries. :).
SHRIMP PO BOY SANDWICH
Found in a military commissary magazine. I've not yet tried this, but it looks interesting enough. I think I'd prefer it in a wrap.
Provided by Color Guard Mom
Categories Lunch/Snacks
Time 12m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the shrimp according to package directions.
- Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.
Nutrition Facts : Calories 173.3, Fat 2.5, SaturatedFat 0.4, Sodium 313, Carbohydrate 31.4, Fiber 1.7, Sugar 1.9, Protein 6
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