Beef Po’Boy 🥖

Beef Po’Boy: Serves: 4 Prep time: 20 mins Cook time: 3 hrs 20 mins + cooling Ingredients 2 tbsp olive oil 1.5kg Oyster blade, trimmed sea salt and ground black pepper, to season 1 brown onion, peeled and quartered 2 carrots, chopped 2 sticks celery, chopped 5 cloves garlic, crushed 3 sprigs thyme ½ bunch parsley 1 bay leaf ½ tsp black peppercorns 1L (1 qrt) chicken stock 40g butter ¼ cup plain flour 1 tbsp Worcestershire sauce 1½ tsp Cajun seasoning 1 French stick ½ cup mayonnaise 2 tomatoes, sliced ½ iceberg lettuce, shredded dill pickles, to serve Method Preheat oven to 140°C fan force (285°F). Heat oil in a heavy-based oven proof saucepan over medium-high heat. Season beef with salt and pepper and add to the pan. Cook, turning until browned all over, then transfer to a plate. Add onion and carrot to the pan, cook for 2-3 minutes, until starting to brown. Add celery, garlic, thyme, parsley, bay leaf and peppercorns, stir through and cook for a further minute. Add the beef back to the pan. Stir in stock, bring to a simmer then cover and transfer to the oven for 3 hours, turning beef over in cooking liquid halfway through. Remove from the oven and allow beef to cool in the liquid. Transfer beef to a tray and strain liquid through a sieve into a large bowl. Melt butter in the same saucepan used for the beef over medium heat. Add flour and whisk to combine, cook for 2-3 minutes. Gradually whisk in reserved beef liquid, worcestershire and cajun seasoning, cooking until gravy thickens, about 5 minutes, then remove from heat. Preheat oven to 200°C fan force (390°F). Slice beef into 1cm thick slices then gently toss through gravy to coat. Slice the French stick into 4 portions, then halve horizontally, without cutting all the way through. Toast bread, closed, in the oven for 5 mins, until the tops are crispy. Spread base of bread with mayonnaise, then top with lettuce, tomato, pickles and top with beef and some gravy. Close over the bread top and enjoy