Roast Beef Po'Boy Sandwiches

Step 1: Cut incisions across top of roast deep enough to insert pork strips and onion mixture. For onion mixture, combine half the garlic, 1/3 the onion (minced very fine) and half the pepper, insert along with pork strips.

Step 2: In large heavy skillet melt lard over medium-high heat. Sear roast all around, keeping salt pork inside. Add remaining seasonings. Original recipe called for salt, but my friend said it wasn't needed.

Step 3: Add carrots, celery, parsley and thyme to pot, cooking til onions are limp. Add wine and hot beef stock. Roast should be almost covered, if it's not, add a little hot water. Add bones, cover pot and simmer 4 hours or until beef is very tender.

Step 4: Remove beef from pot to another dish that will hold dripping juices. Raise heat under skillet and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast frequently so it doesn't dry out. You should wind up with a quart of gravy.

Step 5: Remove salt pork strips and slice beef as best you can, it will fall into chunks and shreds. (Recipe doesn't say what to do with salt pork.)

Step 6: Strain the gravy, season to taste with salt, pepper and a pinch of cayenne. Pour over beef. The resulting mixture should be sloppy, luscious and profoundly beefy.

Step 7: Fixins - serve on crusty French baquettes coated with mayo, horseradish, shredded iceberg lettuce, tomatoe slices and dill pickles. Another recipe I looked at put shredded provolone on each and tasted in oven for 2-3 minutes until cheese melted.