Jawbreaker08:
DB,
You gotta tell me where to get the Portillo's recipe for the Italian beefs..
google is your friend : )
http://www.recipezaar.com/Portillos-Italian-Beef-Sandwiches-29955
http://www.roadfood.com/Forums/tm.aspx?m=256373&mpage=
Here's two Italian Beef recipes, both printed in the Chicago Tribune. The first is almost identical to the one Desertdog (hope I got that right) reconstructed for this thread, which comes from "Two for the Road" by Jane and Michael Stern. The second is one created in the Chicago Tribune test kitchen, which is very similar to the one Gonnella Bread posts on its website. Buona Beef also has a recipe online, which I can post, if someone wishes. Enjoy, everyone.
Italian Beef (Stern recipe)
6 cloves garlic, cut into slivers
1 boneless chuck roast, about 3-4 pounds
1 cup water
2 bay leaves
1 Tablespoon each: crushed red pepper flakes, dried oregano, salt, coarsely ground pepper
8 hero rolls or 4 lengths of Italian bread
Drained roasted peppers or giardiniera (spicy pickled vegetables), optional
Heat oven to 325 degrees. Use a small knife to insert the garlic slivers into the roast all over. Put the water in a deep baking pan not much larger than the roast. Add the roast; top the roast with the seasonings.
Cover tightly with foil; bake, basting occasionally, adding water if necessary, until meat is fork-tender and browned, about 2 hours, 30 minutes. Remove the beef from the pan; let stand 15-20 minutes. slice into razor-thin pieces; set aside.
Meanwhile, degrease the pan; taste pan juices and adjust seasoning. (It should be highly seasoned with a peppery bite.) Place the sliced beef in the juices; set aside 15-20 minutes. Serve on the rolls with peppers or giardiniera.
Italian Beef Sandwiches (Tribune test kitchen)
1 teaspoon each: crushed red pepper, garlic powder, dried basil, dried oregano, freshly ground black pepper
1/2 teaspoon salt
1 small sirloin tip roast, about 2 1/2 pounds
1 cup cold water
8 soft or hard Italian rolls, warmed
Pickled hot sport peppers or sliced sweet peppers, as desired
Heat oven to 450 degrees. Combine seasonings in a small bowl; rub half of the mixutre over all surfaces of meat, working some of it under the fat layer. Put the meat in a shallow pan just large enough to hold it; roast 15 minutes. Reduce heat to 350 degrees, roast 20 minutes longer.
Remove pan from oven; pour cold water into bottom of pan. Let stand several minutes until fat has solidified. Remove fat; discard. Add remaining seasoning mixture to pan juices. Return to oven, roast until instant read thermometer reads 130 degrees for rare, about 20 minutes, or cook as desired. Remove meat from roasting pan; cool 20 minutes.
Meanwhile, degrease pan juices. Transfer juice to a saucepan, cook over medium heat until heated through, about 3 mnutes. Slice meat into paper-thin slices, using a meat slicer, or electric knife, if available. Dip several pieces briefly into hot juice. Layer meat and juices into split rolls. Add peppers as desired.
portillo's"
Portillo's Italian Beef Sandwiches
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (0.70 ounce) package Italian salad dressing mix
5 lbs rump roast
1. In a medium saucepan over medium high heat, combine the water, salt,
ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
leaf and salad dressing mix.
2. Stir well and bring just to a boil.
3. Place roast in a slow cooker and pour mixture over the roast.
4. Cover and cook on low setting for 10 to 12 hours OR high setting for 4
to 5 hours.
5. Remove bay leaf and shred meat with a fork.
6. Serve on Italian Rolls.
http://www.hungrybrowser.com/phaedrus/m0402F04.htm