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Sauerbraten
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 066 00
SAUERBRATEN
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
467 cal
19 g
36 g
27 g
114 mg
491 mg
51 mg
Ingredient
Weight
Measure
Issue
BEEF,POT ROAST,RAW
40 lbs
WATER
15-2/3 lbs
1 gal 3-1/2 qts
VINEGAR,DISTILLED
9-3/8 lbs
1 gal 1/2 qts
SUGAR,BROWN,PACKED
1-1/4 lbs
1 qts
SALT
3 oz
1/4 cup 1 tbsp
MUSTARD,DRY
4 oz
1/2 cup 2 tbsp
CLOVES,GROUND
7/8 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
1/3 oz
1 tbsp
GARLIC POWDER
BAY LEAF,WHOLE,DRIED
3/8 oz
12 each
ONIONS,FRESH,CHOPPED
4 lbs
2 qts 3-3/8 cup
4-1/2 lbs
CARROTS,FRESH,SLICED
3-1/8 lbs
2 qts 3-1/8 cup
3-3/4 lbs
CELERY,FRESH,CHOPPED
2-3/8 lbs
2 qts 1 cup
3-1/4 lbs
27-1/8 lbs
3 gal 1 qts
RESERVED LIQUID
COOKIES,GINGERSNAPS,CRUSHED
2 lbs
Method
1 Place roasts in a steam-jacketed kettle or stock pot.
2 Combine water, vinegar, sugar, salt, mustard flour, cloves, pepper, garlic, bay leaves, onions, carrots and celery.
3 Pour mixture over beef; bring to a boil; cover. Simmer 3-1/2 to 4 hours or until tender; turn roasts every hour. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
4 Remove beef and bay leaves. Reserve 3-1/4 gallons marinade. Let beef stand 20 minutes; slice 1/8-inch thick. Arrange 50
portions in each steam table pan.
5 Bring marinade to a boil; add cookie crumbs, simmer until crumbs are dissolved, stirring constantly. CCP: Temperature must
reach 165 F. or higher for 15 seconds.
6 Pour 6-1/2 quarts gravy over beef in each pan. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 5, a mixture of 1 pound 8 ounces or 1-1/2 quarts flour and 1 quart water may be used for thickening instead of cookie crumbs.



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Sauerbraten

Yield: 100 Portion: 3-1/2 Ounces
Calories: 467 cal
Carbohydrates: 19 g
Protein: 36 g
Fat: 27 g
Cholesterol: 114 mg
Sodium: 491 mg
Calcium: 51 mg

Ingredient Weight Measure Issue
BEEF,POT ROAST,RAW 40 lbs
WATER 15-2/3 lbs 1 gal 3-1/2 qts
VINEGAR,DISTILLED 9-3/8 lbs 1 gal 1/2 qts
SUGAR,BROWN,PACKED 1-1/4 lbs 1 qts
SALT 3 oz 1/4 cup 1 tbsp
MUSTARD,DRY 4 oz 1/2 cup 2 tbsp
CLOVES,GROUND 7/8 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 3/8 oz 12 each
ONIONS,FRESH,CHOPPED 4 lbs 2 qts 3-3/8 cup 4-1/2 lbs
CARROTS,FRESH,SLICED 3-1/8 lbs 2 qts 3-1/8 cup 3-3/4 lbs
CELERY,FRESH,CHOPPED 2-3/8 lbs 2 qts 1 cup 3-1/4 lbs
RESERVED LIQUID 27-1/8 lbs 3 gal 1 qts
COOKIES,GINGERSNAPS,CRUSHED 2 lbs

Method:
1 Place roasts in a steam-jacketed kettle or stock pot.
2 Combine water, vinegar, sugar, salt, mustard flour, cloves, pepper, garlic, bay leaves, onions, carrots and celery.
3 Pour mixture over beef; bring to a boil; cover. Simmer 3-1/2 to 4 hours or until tender; turn roasts every hour. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
4 Remove beef and bay leaves. Reserve 3-1/4 gallons marinade. Let beef stand 20 minutes; slice 1/8-inch thick. Arrange 50
portions in each steam table pan.
5 Bring marinade to a boil; add cookie crumbs, simmer until crumbs are dissolved, stirring constantly. CCP: Temperature must
reach 165 F. or higher for 15 seconds.
6 Pour 6-1/2 quarts gravy over beef in each pan. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 5, a mixture of 1 pound 8 ounces or 1-1/2 quarts flour and 1 quart water may be used for thickening instead of cookie crumbs.

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/sauerbraten.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence