Simmered beef

Yield: 100 Servings

Measure Ingredient
2½ gallon WATER; BOILING
40 pounds BEEF;POT ROAST FZ
2 pounds CARROTS FRESH
2 pounds CELERY FRESH
4 pounds ONIONS DRY
1 tablespoon PEPPER BLACK 1 LB CN
4 BAY LEAVES
20 CLOVES GROUND
3 ounces SALT TABLE 5LB

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 TO BEEF.

3. SIMMER 2½ TO 3 HOURS OR UNTIL TENDER. DO NOT OVERCOOK. REMOVE SCUM AS IT RISES TO THE SURFACE DURING COOKING. REMOVE COOKED BEEF FROM BROTH; DISCARD BAY LEAVES AND CLOVES.

4. LET STAND 20 MINUTES BEFORE SLICING.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB CHOPPED CARROTS.

2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.

4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 2, 8 OZ (2 ⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

NOTE: 3. IN STEP 3 TEST FOR DONENESS: A FORK INSERTED INTO THE MEAT WILL WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER. TEST EACH PIECE OF MEAT SEPARATELY.

NOTE: 4. DO NOT BOIL MEAT; BOILING TOUGHENS MEAT. SERVE WITH CATSUP, HORSERADISH, OR MUSTARD. THE BROTH MAY BE USED FOR SOUP OR GRAVY. SEE RECIPE NO. O01600.

NOTE: 5. IF DESIRED, A TILTING FRY PAN MAY BE USED. SEE RECIPE NO.

A02400.

Recipe Number: L01100

SERVING SIZE: 1-2 SLICES

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

Downloaded from Glen's MM Recipe Archive, .

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