Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1¼ gallon | WATER |
| 30 pounds | BEEF DICED FZ |
3¼ ga -
1. PREPARE 2 RECIPES BARBECUE SAUCE (RECIPE NO. O00200). DO NOT COOK.
COMBINE WITH WATER. SET ASIDE FOR USE IN STEP 4.
2. COOK BEEF IN STEAM-JACKETED KETTLE OR STOCK POT 15 MINUTES, UNCOVERED, STIRRING CONSTANTLY.
3. COVER; COOK 15 MINUTES.
4. ADD BARBECUE SAUCE MIXTURE; COVER; SIMMER 1 HOUR OR UNTIL TENDER.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, BARBECUE SAUCE MIX MAY BE USED FOR BARBECUE SAUCE (RECIPE NO. O00200). PREPARE 3 ¼ GAL SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER OR 3 ¼ GAL PREPARED BARBECUE SAUCE MAY BE USED FOR BARBECUE SAUCE (RECIPE NO. O00200).
NOTE: 2. IN STEP 2, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 ½ INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
NOTE: 3. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A00400.
NOTE: 4. IN STEP 2, A TILTING FRY PAN MAY BE USED. SEE RECIPE NO.
A02400.
Recipe Number: L01800
SERVING SIZE: ¾ CUP (6
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .