Source: U.S. Department of Defence
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Barbecued Beef Sandwich (Canned)
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 024 00
BARBECUED BEEF SANDWICH (CANNED)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
457 cal
30 g
40 g
19 g
104 mg
486 mg
79 mg
Ingredient
Weight
Measure
Issue
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED
29 lbs
6 gal 2-1/2 qts
RESERVED STOCK
8-1/3 lbs
1 gal
ONIONS,FRESH,CHOPPED
1-3/4 lbs
1 qts 1 cup
2 lbs
1 lbs
3 cup
1-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
TOMATO PASTE,CANNED
4-1/3 lbs
1 qts 3-1/2 cup
CHILI POWDER,DARK,GROUND
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
SUGAR,BROWN,PACKED
10-7/8 oz
2-1/8 cup
VINEGAR,DISTILLED
8-1/3 oz
1 cup
WORCESTERSHIRE SAUCE
4-1/4 oz
1/2 cup
BUN,HAMBURGER
9-1/2 lbs
100 each
Method
1 Drain beef chunks, break up into 3/4 to 1 inch pieces. Reserve 1 gallon beef juices.
2 Add reserved beef juices, tomato paste, onions, peppers, brown sugar, vinegar, Worcestershire sauce, chili powder and black
pepper. Bring to a boil. Cover; reduce heat; simmer 15 minutes stirring occasionally.
3 Stir beef chunks gently into sauce. Cover; reduce heat; simmer 5 minutes. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds.
4 Ladle beef barbecue on the bottom half of the bun. Cover with top half of bun. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 457 cal |
| Carbohydrates: | 30 g |
| Protein: | 40 g |
| Fat: | 19 g |
| Cholesterol: | 104 mg |
| Sodium: | 486 mg |
| Calcium: | 79 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED | 29 lbs | 6 gal 2-1/2 qts | |
| RESERVED STOCK | 8-1/3 lbs | 1 gal | |
| ONIONS,FRESH,CHOPPED | 1-3/4 lbs | 1 qts 1 cup | 2 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 1 lbs | 3 cup | 1-1/4 lbs |
| TOMATO PASTE,CANNED | 4-1/3 lbs | 1 qts 3-1/2 cup | |
| CHILI POWDER,DARK,GROUND | 1/2 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| SUGAR,BROWN,PACKED | 10-7/8 oz | 2-1/8 cup | |
| VINEGAR,DISTILLED | 8-1/3 oz | 1 cup | |
| WORCESTERSHIRE SAUCE | 4-1/4 oz | 1/2 cup | |
| BUN,HAMBURGER | 9-1/2 lbs | 100 each |
| Method: | |
|
1 Drain beef chunks, break up into 3/4 to 1 inch pieces. Reserve 1 gallon beef juices. 2 Add reserved beef juices, tomato paste, onions, peppers, brown sugar, vinegar, Worcestershire sauce, chili powder and black pepper. Bring to a boil. Cover; reduce heat; simmer 15 minutes stirring occasionally. 3 Stir beef chunks gently into sauce. Cover; reduce heat; simmer 5 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 4 Ladle beef barbecue on the bottom half of the bun. Cover with top half of bun. 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