Following Hurricane Katrina, the Parkway continued to function as a local meeting place. When floodwaters soaked the building, owner Jay Nix operated the restaurant from travel trailers, serving up thousands of his signature po'boys to hungry workers and residents.
- 1 yellow onion, chopped
- 6 oz. cremini mushrooms
- 3 garlic cloves, peeled and minced
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 beef chuck roast, 3 to 4 lb.
- Salt and freshly ground pepper, to taste
- 3 Tbs. vegetable oil
- 1 Tbs. veal demi-glace
- 1 quart beef stock
- Mayonnaise for serving
- 6 long French rolls, split
- Shredded iceberg lettuce for serving
- Thinly sliced tomatoes for serving
- Hot sauce for serving
Season the beef with salt and pepper.
In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm the oil. Add the beef and brown on all sides; transfer to a plate.
Pour off all but 1 Tbs. of the fat from the insert or pan and set over medium heat. Add the onion mixture and cook until the moisture evaporates, 7 to 10 minutes. Stir in the demi-glace and 1 cup of the stock. If using the insert, return the beef to the insert and stir in the remaining stock. Set the insert on the slow-cooker base. If using a sauté pan, transfer the onion mixture to a slow cooker, add the beef and stir in the remaining stock. Cover and cook on high according to the manufacturers instructions until the beef is fork-tender, 6 to 8 hours.
Transfer the beef to a cutting board. When it is cool enough to handle, slice and shred the meat. Skim the fat off the cooking liquid and return the beef to the liquid.
Spread the mayonnaise on the cut sides of the rolls. Divide the beef among the bottom halves of the rolls and top with the lettuce and tomatoes. Cover each sandwich with the top half of a roll. Serve the po'boys with hot sauce. Serves 6.
Inspired by a recipe from Jay Nix, Owner, Parkway Bakery & Tavern, New Orleans.