*Disclosure: I received a product to sample from The Book Club Cookbook for their #blendsbash. All thoughts and opinions are my own.
Today’s recipe is inspired by the book (and eventual movie) Where the Crawdads Sing. I had heard of the book, but not read it before I received the spice blend, so I immediately sought to remedy the oversight and requested the book and movie from my local library.
Here's my (very brief) book review:
Where the Crawdads Sing by Delia Owens
My rating: 4 of 5 stars
A compelling story. The mystery build throughout as 2 timelines slowly converge and finally culminate in a surprise ending!
View all my reviews
As per usual, the book was better than the movie, however, I do have to say that the movie stayed mostly true to the book, but the pacing was better in the book, leading to much more suspense and a more climatic ending.
Inspired by this book/movie combo, The Book Club Cook Book and their Book Blends created “Where the Crawdads Zing” a Gulf Coast Bay Seasoning - perfect for the setting of the story.
This one wasn’t quite what I had in New Orleans (that one had smoked beef - and so so delicious - just for fun, look below for the menu from the restaurant!), but a google search indicated that a po’ boy with gravy is also very popular.
I added the Where the Crawdads Zing seasoning to the roast as it cooked as well as the gravy. Once the toppings were added to a fresh hoagie, this sandwich was on point.
I made these sandwiches with leftover beef. We ate the roast on day one. I stored the leftovers as well as the liquid leftover from the crockpot in the fridge overnight and made the sandwiches & gravy the next day.
Roast Beef Po’ Boy
Adapted from Serious Eats
3-4 pound beef roast
2 cups beef broth
1 tablespoon Gulf Bay Seasoning
1 tablespoon beef drippings (see note)
1 tablespoon butter
1 clove garlic, minced
2 tablespoons flour
1 ½ teaspoons Gulf Bay Seasoning
2 cups pan drippings, strained
Place the roast into a crockpot. Add the broth and season with Gulf Bay Seasoning and pepper. Cook on low for 8-10 hours or until the beef is tender.
Slice the beef thin. If desired, serve half (or so). Cover and refrigerate the remainder for the Po’ Boys. Strain the solids out of the cooking liquid and store in the refrigerator.
The next day, skim the fat off the top of the chilled cooking liquid. Place a tablespoon of fat and a tablespoon of butter in a skillet over medium heat until melted. Add the garlic and flour and whisk for 1 minute. Slowly whisk in the pan drippings/cooking liquid allowing to thicken between additions. season with Gulf Bay Seasoning. Add the leftover beef and cook until heated through.
Split the buns and spread with mayo. Top with beef, gravy, lettuce and tomatoes. Serve immediately.
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