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What Cut of Beef Does Bear's in Covington Use for the RB Poboys?
Posted on 6/11/18 at 2:15 pm
Posted on 6/11/18 at 2:15 pm
Had a poboy over the weekend and this is still my favorite RB poboy. The meat is so flavorful and I love the ultra thin slices. What cut of beef does Bear's use?
How do they cook the beef? I've seen videos that after it's sliced, it's simmered in au jus. What do you think they use to make so much au jus?
How do they cook the beef? I've seen videos that after it's sliced, it's simmered in au jus. What do you think they use to make so much au jus?
7
Posted on 6/11/18 at 2:44 pm to Gris Gris
quote:
What do you think they use to make so much au jus
Powdered Au Jus Mix mixed with the braising juices from the roast beef.
Posted on 6/11/18 at 5:05 pm to Gris Gris
They do make a fine roast beef poboy.
Posted on 6/11/18 at 6:01 pm to Gris Gris
quote:
I've seen videos that after it's sliced, it's simmered in au jus. What do you think they use to make so much au jus?
I haven't had Bears since it existed for a brief period in Baton Rouge on Nicholson and Lee (I think around 2010). I remember it was very good but don't remember any details about it. Your comment makes me wonder if they cook it in a similar fashion as Parasol's. This video might help:
Parasol Roast Beef
Here is how I came across that video. They attempt to make the recipe on a smaller scale.
This post was edited on 6/11/18 at 6:04 pm
Posted on 6/11/18 at 6:18 pm to geaux4tigers
I've seen the DDD video. Bear's doesn't make a flour gravy. Just au jus and they definitely put the meat back into the pot of au jus after it's cut into the thin slices. I've seen a picture of that and I also think it was a news video of the restaurant. It's possible they boil/braise it like Parasol's and then season the liquid before returning the meat to the pot. All I know is that the meat is pretty packed with seasoned beef flavor.
The cut of the meat is another part I'm interesting in. It's not chuck. It slices and holds together pretty well.
The cut of the meat is another part I'm interesting in. It's not chuck. It slices and holds together pretty well.
Posted on 6/11/18 at 6:53 pm to Gris Gris
top round more than likely
Posted on 6/11/18 at 7:01 pm to cgrand
quote:
top round more than likely
That would be my guess. Nice large cut of meat, slices nicely and holds together well in the gravy.
But I do really love a debris sandwich, especially like the ones I use to get at "Mothers" in the CBD years ago.
Posted on 6/11/18 at 11:50 pm to Gris Gris
If you’re ever in Metry World Deli has an insanely good RB PoBoy
Posted on 6/11/18 at 11:54 pm to gumbo2176
quote:
But I do really love a debris sandwich, especially like the ones I use to get at "Mothers" in the CBD years ago.
Oh snap, you done it now... can’t like mothers around here
Posted on 6/12/18 at 6:22 am to geaux4tigers
Where was Bears on Nicholas& Lee ,in that area weekly and can’t for the life of me ever remember a Bears in that area?
Posted on 6/12/18 at 6:34 am to bouefbengal
Across from Mike Andersons where Portabellos used to be once upon a time.
Posted on 6/12/18 at 8:43 am to Gris Gris
Probably a Chuck Roast..
Find a recipe for a roast beef po-boy.
Cook in oven on low for about 4 hours. The key thing to do is after it is cooked refrigerate everything in the pot. After a few hours remove the fat layer and the cold meat can be sliced thin. I cheated and added a packet of powdered gravy mix to thicken. It came out fantastic.
Find a recipe for a roast beef po-boy.
Cook in oven on low for about 4 hours. The key thing to do is after it is cooked refrigerate everything in the pot. After a few hours remove the fat layer and the cold meat can be sliced thin. I cheated and added a packet of powdered gravy mix to thicken. It came out fantastic.
Posted on 6/12/18 at 2:20 pm to Athis
I don't think it's a chuck roast. The meat is thinly slice and you can see that in the photo below. Look at the layers. Chuck doesn't work that way even if sliced cold.
Posted on 6/12/18 at 2:58 pm to Gris Gris
Thin slices will almost have to be round or eye of round.
Posted on 6/12/18 at 4:28 pm to OTIS2
I'm thinking it must be a top round. The slices are too big for an eye, I believe.
Posted on 6/12/18 at 4:59 pm to Gris Gris
I've tried it three times and I'm not a huge fan of Bears roast beef. I find it dry and bland. Don't like their jus instead of gravy.
Posted on 6/12/18 at 6:02 pm to Jake88
quote:
I've tried it three times and I'm not a huge fan of Bears roast beef. I find it dry and bland. Don't like their jus instead of gravy
You must be thinking of Parkways roast beef
Posted on 6/13/18 at 6:52 am to Gris Gris
Moving back to Covington in 3 weeks. Bears will be my first stop on moving day. 
Posted on 6/13/18 at 8:15 am to Jake88
quote:It does need some salt.
I've tried it three times and I'm not a huge fan of Bears roast beef. I find it dry and bland.
Posted on 6/13/18 at 8:24 am to Stadium Rat
quote:
It does need some salt.
So does Parkway's but it's delicious once you add it.
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