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Italian Beef
Posted on 9/19/20 at 11:22 am
Posted on 9/19/20 at 11:22 am
I'm not sure what a recipe with no photos is good for, but after many attempts, I believe I have hit a very close to Portillo's Italian Beef taste from home.
Disclaimers:
Portillo's uses a Steamboat roast so that they can slice it and I used a chuck, which I pulled apart.
In the 1970's I was corporate Quality Director for Grown division of Dover Industries. We made commercial and industrial cooking equipment, including the CapCold (TM) units that many people, (including Portillo's - I know because we sold them the units) used to cook in cryovac bags. I definitely did not cryovac my roast.
Anyhow, if you have a roast to blow and an instapot to use, here is a good recipe for Italian Beef. I'd like to hear how close you guys think I came to the great Portillo's Italian beef taste.
Italian Beef (Insta Pot)
Ingredients:
2 pound chuck roast
1/2 small onion, sliced thin
1/2 red bell pepper, sliced
2 heaping teaspoons Italian Seasoning
1 heaping teaspoon ground oregano
1 teaspoon onion powder
1/8 teaspoon powdered bay leaf
3 heaping teaspoons Lawry’s garlic salt
1/4 teaspoon black pepper
1 beef bouillon cube, dissolved in 1 cup water, or 1 can beef broth
Directions:
Cut roast into 2 inch pieces; place in the instapot cooker. Add onion, red bell pepper, reconstituted beef bouillon and spices. Cook for 15 minutes.
Using simmer function, reduce cooking liquid by half in a sauce pan and skim fat.
Serve on a poboy bun, with the broth for dipping and peppers, simmered in broth until tender (as desired)
If you are interested, The Groen product line was pulled into the Unified Brands division of Dover a while back. The famous name "Groen" is now a part of Dover's Unified Brands division, With other commercial brands acquired by Dover and added to the product line of the division.
Capcold
The link goes to the Capcold information on this commercial size sous vide cook/chill equipment.
Disclaimers:
Portillo's uses a Steamboat roast so that they can slice it and I used a chuck, which I pulled apart.
In the 1970's I was corporate Quality Director for Grown division of Dover Industries. We made commercial and industrial cooking equipment, including the CapCold (TM) units that many people, (including Portillo's - I know because we sold them the units) used to cook in cryovac bags. I definitely did not cryovac my roast.
Anyhow, if you have a roast to blow and an instapot to use, here is a good recipe for Italian Beef. I'd like to hear how close you guys think I came to the great Portillo's Italian beef taste.
Italian Beef (Insta Pot)
Ingredients:
2 pound chuck roast
1/2 small onion, sliced thin
1/2 red bell pepper, sliced
2 heaping teaspoons Italian Seasoning
1 heaping teaspoon ground oregano
1 teaspoon onion powder
1/8 teaspoon powdered bay leaf
3 heaping teaspoons Lawry’s garlic salt
1/4 teaspoon black pepper
1 beef bouillon cube, dissolved in 1 cup water, or 1 can beef broth
Directions:
Cut roast into 2 inch pieces; place in the instapot cooker. Add onion, red bell pepper, reconstituted beef bouillon and spices. Cook for 15 minutes.
Using simmer function, reduce cooking liquid by half in a sauce pan and skim fat.
Serve on a poboy bun, with the broth for dipping and peppers, simmered in broth until tender (as desired)
If you are interested, The Groen product line was pulled into the Unified Brands division of Dover a while back. The famous name "Groen" is now a part of Dover's Unified Brands division, With other commercial brands acquired by Dover and added to the product line of the division.
Capcold
The link goes to the Capcold information on this commercial size sous vide cook/chill equipment.
This post was edited on 9/19/20 at 11:35 am
Posted on 9/19/20 at 12:25 pm to MeridianDog
quote:
Disclaimers:
Portillo's uses a Steamboat roast so that they can slice it and I used a chuck, which I pulled apart.
I feel like this is the distinction between a Chicago style Italian Beef and a New Orleans style roast beef poboy. I like both a lot, for the record. Your recipe sounds real good, but it seems like it would lean more toward a roast beef poboy.
Posted on 9/19/20 at 1:37 pm to MeridianDog
Would this work in a crock pot?
Posted on 9/19/20 at 4:48 pm to MeridianDog
quote:
Portillo's
Maybe I am just too new to the Midwest but I was underwhelmed by their sandwich. It's good that it comes from a fast food drive through window but I don't get all the hype.
Posted on 9/21/20 at 4:02 pm to MeridianDog
quote:
Portillo's Italian Beef
I have family in Chicago and always enjoy going to grab a sandwich from there. Might give this a shot.
I like mine topped with spicy giardiniera though.
Posted on 9/22/20 at 10:51 am to MeridianDog
Bookmarked, I just happen to have picked up my latest side of beef last week and have been wanting Italian Beef for a while.
Posted on 9/23/20 at 9:37 am to MeridianDog
Wish me had an Italian beef in br
Posted on 9/27/20 at 1:17 pm to MeridianDog
I see where Portillo's now has an Italian Beef Bowl. Looks pretty good to me. I understand you can get it topped with cheese, which would appeal to me.
Posted on 9/27/20 at 6:49 pm to MeridianDog
Planning on doing italian beef this week. I don't have a meat slicer (yet), so I'll be attempting to slice it by hand with a sharp knife.
For the bread, what would ya'll recommend that I can get in the hammond area? I'm having trouble telling what the bread is like from the videos. Is it a hard roll?
For the bread, what would ya'll recommend that I can get in the hammond area? I'm having trouble telling what the bread is like from the videos. Is it a hard roll?
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