Oh my gosh, this recipe tastes like the ones from Portillo's in the Chicagoland area. The only difference is Portillo's slices the beef rather than shredding it. I have made it both ways. So if you want to make it like Portillo's, use a rump roast make it ahead to thoroughly chill the meat so it will slice, not shred. Next day, or several hours later, skim the fat from the top, and thinly slice the meat and set aside. Heat up the broth good and hot, but do not boil. Remove from heat source. Drop the slices of beef into the broth to heat before serving.
It is crucial that you do not put the beef into boiling broth, as it will become tough. You just want to let the hot broth do the work. So if your broth has started to boil, set it aside for a couple minutes to cool a bit before adding the meat.
The other really authentic, and outstanding choice, is to use Turano French Rolls. This is a Chicago Italian bakery, which I can only find at Aldi's Grocery Stores. Be sure to douse the rolls with some broth when scooping the beef onto the bun. Soggy deliciousness!
4 to 5 pound beef roast (chuck, arm, or rump)
2 onions, halved
1 packet dry onion soup mix
1 large beef bouillon cubes, or equivalent
Salt and pepper to taste
1 Tbs Worcestershire sauce
1 tsp garlic powder
1 Tbs oregano
1 Tbs basil
8 - 10 crusty French bread style rolls (Turano's are by far the best)
3 or 4 fresh green peppers, quartered and sautéed in olive oil, optional
Shredded mozzarella cheese, optional
Cover meat with water in a dutch oven, add halved onions. Cover and bake 5-6 hours @275º until very well done.
If using the sliced beef method, see the instructions above. Otherwise, shred the beef using
two forks, and return to the pan of juices. Add the soup mix and all the seasonings. Cover and return to the oven, baking for an additional 2 hours @250º.
Serve on crusty buns, adding a few slices of sautéed pepper, if desired, and/or the shredded cheese. I just use the green peppers. But don't forget to add the soggy deliciousness! that's a must.
HINT FOR LEFTOVERS:
The broth and any remaining beef makes a wonderful base for vegetable soup.
