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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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Barbecued Beef Sandwich (Canned)

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.

https://theodora.com/recipies/sandwiches/barbecued_beef_sandwich_canned.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence