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Ginger Pot Roast
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 010 01
GINGER POT ROAST
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
415 cal
8g
36 g
26 g
114 mg
475 mg
27 mg
Ingredient
Weight
Measure
Issue
BEEF,POT ROAST,RAW
40 lbs
WATER,BOILING
8-1/3 lbs
1 gal
SALT
3 oz
1/4 cup 1 tbsp
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS
6-3/8 lbs
2 qts 3-1/8 cup
GINGER,GROUND
1/2 oz
2-2/3 tbsp
THYME,GROUND
<1/16th oz
1/8 tsp
BAY LEAF,WHOLE,DRIED
1/8 oz
4 lf
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
GARLIC POWDER
1/3 oz
1 tbsp
1-1/4 lbs
1 qts 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
WATER,COLD
3-1/8 lbs
1 qts 2 cup
RESERVED STOCK
16-3/4 lbs
2 gal
Method
1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water.
2 Add salt, pepper, chopped onions, diced tomatoes, ground ginger, ground thyme, bay leaves and garlic to roasts. Cover. Simmer
3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove scum as it
rises to the surface during cooking. Remove cooked beef. Skim off excess fat from stock. Reserve stock for use in Step 4.
3 Let roast stand 20 minutes; slice 1/8-inch thick.
4 Combine flour and water, stirring until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened.
Remove bay leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds.
5 Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.



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Ginger Pot Roast

Yield: 100 Portion: 3-1/2 Ounces
Calories: 415 cal
Carbohydrates: 8g
Protein: 36 g
Fat: 26 g
Cholesterol: 114 mg
Sodium: 475 mg
Calcium: 27 mg

Ingredient Weight Measure Issue
BEEF,POT ROAST,RAW 40 lbs
WATER,BOILING 8-1/3 lbs 1 gal
SALT 3 oz 1/4 cup 1 tbsp
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS 6-3/8 lbs 2 qts 3-1/8 cup
GINGER,GROUND 1/2 oz 2-2/3 tbsp
THYME,GROUND <1/16th oz 1/8 tsp
BAY LEAF,WHOLE,DRIED 1/8 oz 4 lf
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup
RESERVED STOCK 16-3/4 lbs 2 gal

Method:
1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water.
2 Add salt, pepper, chopped onions, diced tomatoes, ground ginger, ground thyme, bay leaves and garlic to roasts. Cover. Simmer
3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove scum as it
rises to the surface during cooking. Remove cooked beef. Skim off excess fat from stock. Reserve stock for use in Step 4.
3 Let roast stand 20 minutes; slice 1/8-inch thick.
4 Combine flour and water, stirring until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened.
Remove bay leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds.
5 Serve sauce with sliced meat. 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/ginger_pot_roast.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence