Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Cajun Roast Beef (Precooked Roast Beef)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 817 00
CAJUN ROAST BEEF (PRECOOKED ROAST BEEF)
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
314 cal
6g
41 g
13 g
117 mg
712 mg
19 mg
Ingredient
Weight
Measure
Issue
BEEF BROTH
2 gal
JUICE,VEGETABLE,CANNED
4-1/4 lbs
2 qts
THYME,GROUND
1/8 oz
1 tbsp
1-1/3 oz
1/4 cup 1/3 tbsp
SEASONING,CAJUN
WORCESTERSHIRE SAUCE
8-1/2 oz
1 cup
8 oz
1 cup
HOT SAUCE
CORNSTARCH
13-1/2 oz
3 cup
WATER
1-5/8 lbs
3 cup
30 lbs
BEEF,OVEN ROAST,PRE COOKED
Method
1 Prepare broth according to package directions.
2 Combine beef broth, vegetable juice or tomato juice, thyme, cajun seasoning, worcestershire sauce, and hot sauce. Bring to a boil.
3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch becomes clear.
4 Slice cold roast beef against the grain into 4 ounce slices. Arrange slices in steam table pans in shingle fashion.
5 Ladle 1-1/2 quarts sauce over beef in each pan. Cover.
6 Bake in convection oven at 350 F. with fan on, closed vent for 10 minutes. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds.
7 CCP: Hold for service at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
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_precooked_roast_beef.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 4-1/2 Ounces |
| Calories: | 314 cal |
| Carbohydrates: | 6g |
| Protein: | 41 g |
| Fat: | 13 g |
| Cholesterol: | 117 mg |
| Sodium: | 712 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF BROTH | 2 gal | ||
| JUICE,VEGETABLE,CANNED | 4-1/4 lbs | 2 qts | |
| THYME,GROUND | 1/8 oz | 1 tbsp | |
| SEASONING,CAJUN | 1-1/3 oz | 1/4 cup 1/3 tbsp | |
| WORCESTERSHIRE SAUCE | 8-1/2 oz | 1 cup | |
| HOT SAUCE | 8 oz | 1 cup | |
| CORNSTARCH | 13-1/2 oz | 3 cup | |
| WATER | 1-5/8 lbs | 3 cup | |
| BEEF,OVEN ROAST,PRE COOKED | 30 lbs |
| Method: | |
|
1 Prepare broth according to package directions. 2 Combine beef broth, vegetable juice or tomato juice, thyme, cajun seasoning, worcestershire sauce, and hot sauce. Bring to a boil. 3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until cloudiness from cornstarch becomes clear. 4 Slice cold roast beef against the grain into 4 ounce slices. Arrange slices in steam table pans in shingle fashion. 5 Ladle 1-1/2 quarts sauce over beef in each pan. Cover. 6 Bake in convection oven at 350 F. with fan on, closed vent for 10 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. 7 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence