Comments on: Parasol’s Style Roast Beef Po Boy Recipe

By: Danno

Danno — Tue, 16 Aug 2011 04:17:48 +0000

NP – The slicing is going to be tough with the round steak but you can definitely make it work. The braise in the gravy will just take longer, slice as thin as possible. Round Steak has phenomenal flavor after all! Just be patient and wait until the meat is tender.

By: NP

NP — Tue, 16 Aug 2011 00:09:44 +0000

I accidentally grabbed top round beef steak will the recipe still work?

By: A Morlanne

A Morlanne — Wed, 10 Aug 2011 16:27:02 +0000

The bread from Parasol looks a lot like Cuban Bread, as you describe the texture of the bread.

My advise to come as close to the bread is to use compressed yeast, believe me it makes a difference. Active dry yeast or instant dry yeast don’t act the same as compressed yeast.

I have used both Active and Instant for years, never got a good consistency. I tried compressed and it made a great difference.

By: orlandocajun

orlandocajun — Tue, 09 Aug 2011 23:34:14 +0000

I was skeptical, having made gravy from scratch using a roux for so many years. This recipe is an outstanding representation of an authentic New Orleans Roast Beef Po Boy.

Two thumbs up!!!!!!!!!!!!1

By: Nicole

Nicole — Sun, 22 May 2011 23:36:56 +0000

This was a perfect meal to go with a bottle of ice cold Barq’s and a bag of Zapp’s. Topped it off with some ice cold watermelon for dessert. Thanks!

By: An Open Letter to Enemigo Numero Uno

An Open Letter to Enemigo Numero Uno — Sun, 08 May 2011 20:58:13 +0000

[...] do you keep popping at all the places I’m about to try? Isn’t this country big enough for the both of us? I worry the frequency with which you seem to [...]

By: Michele

Michele — Fri, 13 Aug 2010 23:35:49 +0000

The beef just goes into the water without being browner? How does it get that nice brown gravy? I miss po boys, we are in Tenn. since the storm. We will just have to settle for hoagie buns! Thanks for the recipe!

By: Danno

Danno — Sun, 08 Aug 2010 04:23:16 +0000

Duncan – The granulated garlic makes the gravy grainy. Trust me on this one, I made the mistake of using it when testing the recipe.

By: Duncan

Duncan — Fri, 06 Aug 2010 20:05:54 +0000

Why the powdered garlic and not granulated?

It is basically the same product no? It might take a bit less granulated garlic to equal the same flavor of powdered. Also the granulated would require a bit more cooking time to break down the granules, but in the recipe it simmers then cooks in the oven so i don’t see how that could matter.

Is there something I am missing?

By: Tall Paul Y'all

Tall Paul Y'all — Sun, 20 Jun 2010 20:17:05 +0000

Well the bread will be next to impossible for any one not in the New Orleans area.New Orleans Po Boy style French Bread is unique because we are below sea level and the water and humidity.I would recommend a soft bagguette or crusty sour dough as the closest substitute