GINGER POT ROAST

Ingredients

THYME,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
BEEF,POT ROAST,RAW 40 lbs
WATER,BOILING 8-1/3 lbs 1 gal
SALT 3 oz 1/4 cup 1 tbsp
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS 6-3/8 lbs 2 qts 3-1/8 cup
GINGER,GROUND 1/2 oz 2-2/3 tbsp
BAY LEAF,WHOLE,DRIED 1/8 oz 4 lf
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup
RESERVED STOCK 16-3/4 lbs 2 gal

Method

1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water.
2 Add salt, pepper, chopped onions, diced tomatoes, ground ginger, ground thyme, bay leaves and garlic to roasts. Cover. Simmer
3-1/2 to 4-1/2 hours or until tender. 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. Skim off excess fat from stock. Reserve stock for use in Step 4.
3 Let roast stand 20 minutes; slice 1/8-inch thick.
4 Combine flour and water, stirring until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened.
Remove bay leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds.
5 Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
415 cal 8 g 36 g 26 g 114 mg 475 mg 27 mg

Portion

3-1/2 Ounces

Yield

100


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