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Barbecued Beef Sandwich

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

3	qt	WATER
29	lb	BEEF GROUND FZ
3 7/8	lb	TOMATO PASTE #2 1/2
1 3/4	lb	ONIONS DRY
1	lb	PEPPER SWT GRN FRESH
100		BREAD SNDWICH 22OZ #51
1	lb	SUGAR; BROWN, 2 LB
1	ts	PEPPER BLACK 1 LB CN
1/2	oz	CHILI POWDER
4	oz	WORCESTERSHIRE SAUCE
1	c	VINEGAR CIDER

INSTRUCTIONS

1. COOK GROUND IN ITS OWN FAT IN STEAM JACKETED KETTLE OR ROASTING PAN
UNTIL  BEEF  LOSES ITS PINK COLOR , STIRRING TO BREAK APART. DRAIN OFF
EXCESS FAT. SET ASIDE TO BE USED IN STEP #2.
1A. COMBINE ONIONS, PEPPERS, TOMATO PAST, CHILI POWDER, PEPPER, BROWN
SUGAR,
VINEGAR, WORCESTERSHIRE SAUCE AND WATER. BRING TO A BOIL; REDUCE HEAT;
SIMMER
15    MINUTES. STIR OCCASIONALLY.
2.  ADD BEEF; COMBINE GENTLY; SIMMER 5 MINUTES OR UNTIL THOROUGHLY HEATED.
3.  SPLIT BUNS.
4.  PLACE 1/2 CUP (1-NO. B LADLE) MIXTURE ON BOTTOM HALF BUN.  TOP WITH
OTHER
HALF BUN.
5.  SERVE HOT ON SPLIT BUNS.
NOTE:  1.  IN STEP 1, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ
CHOPPED
ONIONS AND 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.
NOTE:  2.  IN STEP 1, 3 1/2 OZ (1 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 3
OZ
(2 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11000) OR 3 OZ (2
1/4
CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE:  3.  IN STEP 1, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED
FOR TOMATO PASTE.
NOTE:  4.  IN STEP 3, 1/2 RECIPE SANDWICH BUNS, RECIPE NO. D-G-6(1)-3 MAY
BE
USED.
NOTE:  5.  IN STEP 3, BUNS MAY BE TOASTED.
Recipe Number: N02400
SERVING SIZE: 1/2 CUP PL
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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