Recipes for a Crowd

1 Prepare broth according to package directions.
2 Combine beef broth, vegetable juice or tomato juice, thyme, cajun seasoning, worcestershire sauce, and hot sauce. Bring to a boil.
3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch becomes clear.
4 Slice cold roast beef against the grain into 4 ounce slices. Arrange slices in steam table pans in shingle fashion.
5 Ladle 1-1/2 quarts sauce over beef in each pan. Cover.
6 Bake in convection oven at 350 F. with fan on, closed vent for 10 minutes. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds.
7 CCP: Hold for service at 140 F. or higher.