Source: U.S. Department of Defence
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New England Boiled Dinner (Precooked Frozen Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 111 01
NEW ENGLAND BOILED DINNER (PRECOOKED FROZEN BEEF)
Yield 100
Portion 1 Serving
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
545 cal
47 g
30 g
27 g
135 mg
2522 mg
134 mg
Ingredient
Weight
Measure
Issue
BEEF,CORNED,COOKED
30 lbs
HAM BROTH (FROM MIX)
8 gal
CABBAGE,GREEN,FRESH,WEDGED
30 lbs
12 gal 5/8 qts
37-1/2 lbs
10 lbs
2 gal
12-1/4 lbs
CARROTS,FRESH,2"" STRIPS
RUTABAGAS,FRESH,CHOPPED
10 lbs
2 gal
11-3/4 lbs
62-2/3 lbs
7 gal 2 qts
RESERVED LIQUID
POTATOES,FRESH,PEELED,CUBED
30-1/4 lbs
5 gal 2 qts
37-1/3 lbs
ONIONS,FRESH,QUARTERED
5 lbs
3 qts 3-3/4 cup
5-1/2 lbs
Method
1 Place precooked corned beef on sheet pans.
2 Using a convection oven, bake 30 to 35 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
3 Let stand 15 to 20 minutes before slicing. Slice corned beef across grain into 3/16-inch slices.
4 Prepare stock according to recipe to make reserved liquid. Bring reserved liquid to a boil. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Add cabbage; return to a boil; cook 12 to 15 minutes or until tender. Remove from liquid. Cover;
keep warm.
5 Add carrots and rutabagas to reserved liquid; return to a boil; continue to cook 5 minutes.
6 Add potatoes; return to a boil; cook 10 minutes.
7 Add onions; return to a boil; continue to cook 15 minutes or until vegetables are tender. CCP: Hold for service at 140 F. or higher.
Each portion: 1 wedge cabbage, 1-1/3 cup other vegetables topped with 3 to 4 thin slices of corned beef.
Notes
1 Due to the grain of brisket being varied within a cut, turn piece of meat while carving to ensure cutting across grain to prevent shredding.
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| Yield: 100 | Portion: 1 Serving |
| Calories: | 545 cal |
| Carbohydrates: | 47 g |
| Protein: | 30 g |
| Fat: | 27 g |
| Cholesterol: | 135 mg |
| Sodium: | 2522 mg |
| Calcium: | 134 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,CORNED,COOKED | 30 lbs | ||
| HAM BROTH (FROM MIX) | 8 gal | ||
| CABBAGE,GREEN,FRESH,WEDGED | 30 lbs | 12 gal 5/8 qts | 37-1/2 lbs |
| CARROTS,FRESH,2"" STRIPS | 10 lbs | 2 gal | 12-1/4 lbs |
| RUTABAGAS,FRESH,CHOPPED | 10 lbs | 2 gal | 11-3/4 lbs |
| RESERVED LIQUID | 62-2/3 lbs | 7 gal 2 qts | |
| POTATOES,FRESH,PEELED,CUBED | 30-1/4 lbs | 5 gal 2 qts | 37-1/3 lbs |
| ONIONS,FRESH,QUARTERED | 5 lbs | 3 qts 3-3/4 cup | 5-1/2 lbs |
| Method: | |
|
1 Place precooked corned beef on sheet pans. 2 Using a convection oven, bake 30 to 35 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Let stand 15 to 20 minutes before slicing. Slice corned beef across grain into 3/16-inch slices. 4 Prepare stock according to recipe to make reserved liquid. Bring reserved liquid to a boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add cabbage; return to a boil; cook 12 to 15 minutes or until tender. Remove from liquid. Cover; keep warm. 5 Add carrots and rutabagas to reserved liquid; return to a boil; continue to cook 5 minutes. 6 Add potatoes; return to a boil; cook 10 minutes. 7 Add onions; return to a boil; continue to cook 15 minutes or until vegetables are tender. CCP: Hold for service at 140 F. or higher. Each portion: 1 wedge cabbage, 1-1/3 cup other vegetables topped with 3 to 4 thin slices of corned beef. Notes 1 Due to the grain of brisket being varied within a cut, turn piece of meat while carving to ensure cutting across grain to prevent shredding. |
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