Chef Kelly English of The Second Line in Memphis, Tennessee has a passion for non-fussy, authentic po’ boys and one of his favorites is roast beef. Chef English’s meaty tip: “At The Second Line, we use Will Harris’ beef exclusively (from White Oak Pastures in Bluffton, Georgia). We slowly braise whole shoulder clods until they fall apart. At home—and for here—I recommend using his short ribs to achieve the same sloppy awesomeness, but in a more manageable size.” Pair your Roast Beef Po’ Boy with a cocktail and slaw from Chef English that go perfectly with this meaty sandwich, When the Levee Breaks and Fancy-Ass Cole Slaw.
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