Mahony's Beef Po’ Boys

cooking.nytimes.com

Benjamin Wicks, proprietor of Mahony’s Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. “Why don’t people care about making great po’ boys?” he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.

1 cup all-purpose flour

Salt

freshly ground black pepper

7 pounds beef chuck roll, sliced into 2-inch-thick portions

½ cup vegetable oil, or as needed

6 to 7 stalks celery, cut into ¾-inch dice

2 yellow onions, peeled and cut into ¾-inch dice

2 green bell peppers, cored and cut into ¾-inch dice

2 jumbo carrots, peeled and cut into ¾-inch dice

1 cup peeled garlic cloves, each clove halved lengthwise

7 cups dry red wine

2 tablespoons dried rosemary

2 tablespoons dried thyme

1 bay leaf

⅓ cup chopped parsley leaves

5 loaves French or Italian bread

Mayonnaise

shredded lettuce

sliced tomatoes

sliced pickles to dress sandwiches

Directions at cooking.nytimes.com

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