SIMMERED BEEF

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
397 cal 4 g 35 g 26 g 114 mg 416 mg 34 mg

Portion

4 Ounces

Yield

100


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