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Braised Beef Cubes
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 017 01
BRAISED BEEF CUBES
Yield 100
Portion 6-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
223 cal
7g
24 g
10 g
66 mg
428 mg
14 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
30 lbs
WATER
10-1/2 lbs
1 gal 1 qts
ONIONS,FRESH,SLICED
4 lbs
1 gal
4-1/2 lbs
2/3 oz
3 tbsp
PEPPER,BLACK,GROUND
THYME,GROUND
1/2 oz
3 tbsp
3/8 oz
1 tbsp
GARLIC POWDER
BAY LEAF,WHOLE,DRIED
1/4 oz
6 each
SALT
3-3/8 oz
1/4 cup 1-2/3 tbsp
WATER,COLD
3-1/8 lbs
1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-1/2 lbs
1 qts 1-1/2 cup
Method
1 Place beef, water, onions, pepper, thyme, garlic powder, bay leaves and salt in steam-jacketed kettle or stock pot. Bring to a boil;
reduce heat; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves.
2 Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil. Reduce heat; cook 10
minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 CCP: Hold for service at 140 F. or higher.



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Braised Beef Cubes

Yield: 100 Portion: 6-1/2 Ounces
Calories: 223 cal
Carbohydrates: 7g
Protein: 24 g
Fat: 10 g
Cholesterol: 66 mg
Sodium: 428 mg
Calcium: 14 mg

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 30 lbs
WATER 10-1/2 lbs 1 gal 1 qts
ONIONS,FRESH,SLICED 4 lbs 1 gal 4-1/2 lbs
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
THYME,GROUND 1/2 oz 3 tbsp
GARLIC POWDER 3/8 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/4 oz 6 each
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
WATER,COLD 3-1/8 lbs 1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/2 lbs 1 qts 1-1/2 cup

Method:
1 Place beef, water, onions, pepper, thyme, garlic powder, bay leaves and salt in steam-jacketed kettle or stock pot. Bring to a boil;
reduce heat; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves.
2 Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil. Reduce heat; cook 10
minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/braised_beef_cubes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence