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.
A Message from our Provider:
“Man is surrounded by the wonders of God.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!