Braised beef cubes

Yield: 100 Servings

Measure Ingredient
1¼ gallon WATER; BOILING
2 quarts WATER; COLD
30 pounds BEEF DICED FZ
1 tablespoon GARLIC DEHY GRA
4 pounds ONIONS DRY
1¼ pounds FLOUR GEN PURPOSE 10LB
6 ounces SOUP GRAVY BASE BEEF
1⅓ tablespoon PEPPER BLACK 1 LB CN
5 BAY LEAVES
2 tablespoons THYME GROUND

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. PLACE 15 LB BEEF IN EACH PAN.

2. BROWN BEEF IN OWN JUICES ABOUT 45 MINUTES, UNCOVERED. DO NOT DRAIN.

3. TO EACH PAN ADD 2 LB (2 QT) ONIONS, ½ TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK UNTIL ONIONS ARE TRANSPARENT (ABOUT 15 MINUTES). DO NOT DRAIN.

4. RECONSTITUTE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP THYME AND BAY LEAVES. STIR WELL. POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL.

COVER; BAKE 2½ TO 3 HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT.

5. COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT INTO BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED. RETURN TO OVEN. COOK 10 MINUTES OR UNTIL THICKENED. REMOVE BAY LEAVES.

NOTE: 1. IN STEP 1, 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: 2. IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS

NOTE: 3. IN STEP 2, 8 OZ (2 ⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 4. IN STEP 3, ¼ CUP (12 CLOVES) GARLIC, DRY, MAY BE USED.

MINCE

AND FRY WITH ONIONS.

NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOC

POT, OR TILTING FRY PAN.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 7. IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F. 20 MIN-

UTES ON LOW FAN, CLOSED VENT. IN STEP 3, BAKE 2 HOURS OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. IN STEP 4, COOK 5-10 MINUTES OR UNTIL THICKENED.

IN

STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY HEATED.

Recipe Number: L01701

SERVING SIZE: ¾ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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