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Simmered Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 011 00
SIMMERED BEEF
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
397 cal
4g
35 g
26 g
114 mg
416 mg
34 mg
Ingredient
Weight
Measure
Issue
BEEF,POT ROAST,RAW
40 lbs
WATER,BOILING
33-1/2 lbs
4 gal
CARROTS,FRESH,CHOPPED
2 lbs
1 qts 3-1/8 cup
2-1/2 lbs
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
CELERY,FRESH,CHOPPED
ONIONS,FRESH,CHOPPED
4 lbs
2 qts 3-3/8 cup
4-1/2 lbs
1/8 oz
4 each
BAY LEAF,WHOLE,DRIED
CLOVES,WHOLE
4-2/3 oz
20 each
SALT
2-7/8 oz
1/4 cup 2/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
Method
1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water to cover.
2 Add carrots, celery, onions, bay leaves, cloves, salt and pepper.
3 Simmer 2-1/2 to 3 hours or until tender. DO NOT BOIL OR OVERCOOK. 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; remove bay leaves and cloves.
4 Let roast stand 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.



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Simmered Beef

Yield: 100 Portion: 4 Ounces
Calories: 397 cal
Carbohydrates: 4g
Protein: 35 g
Fat: 26 g
Cholesterol: 114 mg
Sodium: 416 mg
Calcium: 34 mg

Ingredient Weight Measure Issue
BEEF,POT ROAST,RAW 40 lbs
WATER,BOILING 33-1/2 lbs 4 gal
CARROTS,FRESH,CHOPPED 2 lbs 1 qts 3-1/8 cup 2-1/2 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
ONIONS,FRESH,CHOPPED 4 lbs 2 qts 3-3/8 cup 4-1/2 lbs
BAY LEAF,WHOLE,DRIED 1/8 oz 4 each
CLOVES,WHOLE 4-2/3 oz 20 each
SALT 2-7/8 oz 1/4 cup 2/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp

Method:
1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water to cover.
2 Add carrots, celery, onions, bay leaves, cloves, salt and pepper.
3 Simmer 2-1/2 to 3 hours or until tender. DO NOT BOIL OR OVERCOOK. 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; remove bay leaves and cloves.
4 Let roast stand 20 minutes before slicing. 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/simmered_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence