Barbecue Beef Poboys
This one is personal to me. Very personal.
When I was a kid, we had a restaurant in our town in rural Louisiana named Bear Corners. The restaurant, at lunch, served poboys. I always got the barbecued beef poboy. They served it in a crusty french bread loaf. It had some mayonnaise with it. But the beef itself was exquisite. Sadly, they closed and I never got the recipe.
I have spent years trying to find the recipe and finally found an out of print book by a guy who drove the backroads of Louisiana looking for unique recipes. Near where I live, in a gas station, he found an amazing barbecue beef poboy. I made it. It was close, but not quite right. I have spent quite some time adjusting that recipe to what I have now.
When I was a kid, I'd literally walk the half-mile across town from my grandparents' house in search of this poboy. Now I can make it at home and you can too.
Barbecue Beef Poboys
Ingredients
- 1 4to5 lb brisket
- 1 1/2 cups cold water
- 3 tbs Worcestershire Sauce
- 2 tbs cider vinegar
- 2 clove garlic, minced
- 2 tsp beef bouillon granules
- 1 1/2 tsp chili powder
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic salt
- 1 cup ketchup
- ¼ cup brown sugar
- 2 tbs butter
- 1 tbs hot sauce
Instructions
- Preheat the oven to 300°F.
- Place the brisket in a large dutch oven. In a small bowl combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne, and garlic salt. Reserve 1/2 cup of mixture for sauce in the fridge.
- Pour the remainder over the beef. Cover and cook for 4 hours, until meat falls apart.
- In the last 30 minutes of cooking, in a small saucepan over medium-highh heat, add the sauce ingredients and reserved mixture. Bring to a boil then reduce heat to low. Simmer for 25 minutes.
- Remove beef from the dutch oven and skim fat from the cooking juices. Remove the fat from the beef. Shred the meat and return to the dutch oven and pour the sauce over the meat. Let it sit, covered, to warm.
- Serve on french bread.