| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 1/4 | ga | WATER |
| 30 | lb | BEEF DICED FZ |
INSTRUCTIONS
3 1/4 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 1/4 GAL SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER OR 3 1/4 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 1/2 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: 3/4 CUP (6 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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