Zydeco French Dip Poboy Combo Recipe

Brown the beef

Pat the chuck roast pieces dry and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Brown the beef pieces in batches, 3–4 minutes per side, until a deep crust forms. Remove browned beef and set aside. If using beef bones, brown them briefly as well.

Sauté aromatics

Reduce heat to medium. Add the halved onion, chopped carrot, celery, and smashed garlic to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Stir in 2 tablespoons tomato paste and cook 2 minutes to caramelize.

Deglaze and simmer

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, 3–5 minutes. Return the browned beef (and bones if using) to the pot. Add 6 cups beef stock, 1 bay leaf, 2 thyme sprigs, 1 tsp peppercorns, and 1.5 tsp kosher salt. Bring to a simmer, then reduce to low and cover partially.

Braise

Simmer gently for 2 to 2.5 hours, or until the beef is fork-tender and easily shreds. Check occasionally and skim fat and foam. If liquid reduces too much, add up to 1 cup extra stock or water.

Strain and reduce (finish au jus)

Remove beef and set aside to cool slightly. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids. Skim excess fat from the surface. Taste and adjust seasoning. Bring strained liquid to a brisk simmer and reduce until you have about 2 cups of au jus (5–15 minutes). Keep warm.

Shred the cooked beef using two forks or your fingers, removing any large pieces of fat. Measure about 1.5 pounds of shredded beef.

In a large skillet over medium heat, melt 1 tablespoon butter. Add shredded beef and pour in 2 cups strained au jus. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the beef is warmed through and most of the liquid is absorbed but meat remains moist, about 5–7 minutes. Keep warm; reserve any leftover au jus for serving with sandwiches.

In a bowl, combine 1/2 cup mayonnaise, 2 tsp Creole or Dijon mustard, 1 tsp ketchup, 1 tsp prepared horseradish, 1/2 tsp hot sauce, 1/2 tsp Worcestershire, 1/2 tsp paprika, 1/2 tsp cajun seasoning, 1 tsp chopped capers, 2 tablespoons thinly sliced green onions, and 1 tsp lemon juice. Whisk until smooth. Taste and adjust salt (about 1/4 tsp) and pepper (pinch). Chill at least 20 minutes to let flavors meld.

Toast the rolls: Preheat broiler or skillet. Spread softened butter on cut sides of 4 rolls. Place under broiler or in skillet, buttered side down, until golden and crisp, about 1–2 minutes under broiler or 2–3 minutes in skillet.

Dress the rolls: Spread 1–2 tablespoons Zydeco remoulade on both cut sides (adjust to taste).

Fill the poboys: Pile roughly 3/4 pound (about 6 oz) of the warmed shredded roast beef on the bottom half of each roll (divide beef among 4 rolls). Spoon any extra jus-warmed pan juices over the meat for extra moistness (about 2–4 tablespoons per sandwich).

Top and finish: Add a layer of shredded iceberg lettuce (about 1/2 cup per sandwich), a couple tomato slices, and pickles. Sprinkle a light dusting of cayenne or Creole seasoning over the top if desired. Close sandwiches, press lightly, and cut in half if preferred.

Serve: Arrange poboys on a platter with small bowls of remaining warm au jus for dipping and a side of fries or chips and lemon wedges. Provide extra remoulade on the side.

Prepare fries or chips according to package or recipe directions. Serve hot alongside poboys. Garnish fries with a squeeze of lemon or a sprinkle of Creole seasoning if desired.