2 quarts veal stock or beef broth (use low sodium if store bought)
1 bay leaf
Quality French bread (we use Leidenheimer’s from New Orleans)
Duke’s mayonnaise, as needed
16 slices Swiss cheese
Cheap dill pickles, as needed
2 tomatoes, sliced
Iceberg lettuce, sliced
“At The Second Line, we exclusively use Will Harris’s beef (from White Oak Pastures in Bluffton, Georgia). We slowly braise whole shoulder clods until they fall apart. At home—and for this recipe—I recommend using his short ribs to achieve the same sloppy awesomeness, but in a more manageable size.”
Aggressively season short ribs with salt and pepper. Heat braising pan to screaming hot, add oil, and sear ribs until deeply colored. Remove ribs when completely seared on all sides.
Pour out about half the remaining oil into pan. Add onion and cook over medium-low until caramelized. Add celery, bell pepper, and garlic. Cook until all have slightly browned.
Add stock and bay leaf. and bring to boil. Add short ribs back, cover with lid, and simmer for 3 to 4 hours, or until ribs begin to fall apart. (You can also do this in oven at 250 degrees.)
Once meat begins to fall off the bone, remove meat and bones from pot. Pull meat from bones and discard bones. Using two forks, pull meat into chunks and set aside. Remove bay leaf. With a hand-held blender, blend what remains in pot to make gravy. Put meat back in pot with gravy and let sit for 5 minutes.
To assemble po’ boys, lightly toast bread. On the bottom piece of bread, spread mayo, top with roasted beef, and lay cheese on top to melt. On top piece of bread, dunk inner side into remaining gravy, top with pickles, tomato slices (that you’ve seasoned with salt and pepper), and sliced iceberg. Add bread top.