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Cajun Roast Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 193 00
CAJUN ROAST BEEF
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
280 cal
1g
39 g
12 g
112 mg
226 mg
20 mg
Ingredient
Weight
Measure
Issue
SALT
1-1/4 oz
2 tbsp
GARLIC POWDER
1-1/8 oz
1/4 cup
PEPPER,RED,GROUND
2/3 oz
1/4 cup
PEPPER,WHITE,GROUND
2/3 oz
2-2/3 tbsp
PEPPER,BLACK,GROUND
5/8 oz
2-2/3 tbsp
ONION POWDER
5/8 oz
2-2/3 tbsp
THYME,GROUND
3/8 oz
2-2/3 tbsp
BASIL,DRIED,CRUSHED
3/8 oz
2-2/3 tbsp
OREGANO,CRUSHED
3/8 oz
2-2/3 tbsp
BEEF,OVEN ROAST,TEMPERED
40 lbs
Method
1 Combine salt, garlic powder, red pepper, white pepper, black pepper, onion powder, thyme, basil, and oregano. Mix until well
blended.
2 Trim excess fat from the roasts. Place in pan without crowding.
3 Sprinkle cajun spice mixture evenly over entire surface of the roast. Arrange in pan fat side up. Be sure entire surface of roast is
covered with spice mixture.
4 Insert meat thermometer in the center of the thickest part of the main muscle.
5 Using a convection oven, roast 1 hour 45 minutes - 2-1/2 hours, depending on size of roast, at 300 F. on high fan, closed vent.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Let stand 20 minutes before slicing.
6 Cut 8 slices per pound. CCP: Hold at 140 F. or higher for service.
Notes
1 Arrange roasts in pans according to size. Allow 18 minutes per pound for rare, 20 minutes per pound for medium.



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Cajun Roast Beef

Yield: 100 Portion: 4 Ounces
Calories: 280 cal
Carbohydrates: 1g
Protein: 39 g
Fat: 12 g
Cholesterol: 112 mg
Sodium: 226 mg
Calcium: 20 mg

Ingredient Weight Measure Issue
SALT 1-1/4 oz 2 tbsp
GARLIC POWDER 1-1/8 oz 1/4 cup
PEPPER,RED,GROUND 2/3 oz 1/4 cup
PEPPER,WHITE,GROUND 2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 5/8 oz 2-2/3 tbsp
ONION POWDER 5/8 oz 2-2/3 tbsp
THYME,GROUND 3/8 oz 2-2/3 tbsp
BASIL,DRIED,CRUSHED 3/8 oz 2-2/3 tbsp
OREGANO,CRUSHED 3/8 oz 2-2/3 tbsp
BEEF,OVEN ROAST,TEMPERED 40 lbs

Method:
1 Combine salt, garlic powder, red pepper, white pepper, black pepper, onion powder, thyme, basil, and oregano. Mix until well
blended.
2 Trim excess fat from the roasts. Place in pan without crowding.
3 Sprinkle cajun spice mixture evenly over entire surface of the roast. Arrange in pan fat side up. Be sure entire surface of roast is
covered with spice mixture.
4 Insert meat thermometer in the center of the thickest part of the main muscle.
5 Using a convection oven, roast 1 hour 45 minutes - 2-1/2 hours, depending on size of roast, at 300 F. on high fan, closed vent.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Let stand 20 minutes before slicing.
6 Cut 8 slices per pound. CCP: Hold at 140 F. or higher for service.
Notes
1 Arrange roasts in pans according to size. Allow 18 minutes per pound for rare, 20 minutes per pound for medium.

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/cajun_roast_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence