Simmered Beef L.Meat, Fish, and Poultry No.011
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|Yield: 100 Portions Each Portion: 1 to 2 Slices (4 Ounces)|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Rounds, Whole | 40LB | | 1. Place roasts in stock pot or |
|Boiling Water | |to cover | steam-jacketed kettle; add |
| | | | water to cover. |
|--------------------|----------|----------|-----------------------------------|
|Carrots, Diced | 2LB | 1.50 Qrt | 2. Add carrots, celery, onions, |
|Celery | 2LB | 1.50 Qrt | bay leaves, cloves, salt, and |
|Onions | 4LB | 3.00 Qrt | pepper to beef. |
|Bay Leaves | | 4.00 EA | 3. Simmer 2 1/2 to 3 hours or |
|Cloves, Whole | |20.00 EA | until tender. DO NOT OVERCOOK. |
|Salt | 8OZ| 0.75 Cup | Remove scum as it rises to the |
|Pepper, Black, Groun| | 1.00 Tbsp| surface during cooking. Remove |
|d | | | cooked beef and bay leaves. |
| | | | 4. Let stand 20 minutes before |
| | | | slicing. |
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NOTE: 1. In Step 2: 2lb 7oz fresh carrots will yield 2lb chopped car-
rots; 2lb 12 oz fresh celery A.P. will yield 2 lb chopped
celery; 4lb 7 oz dry onions will yield 4 lb chopped onions.
2. In Step 2, 8 oz (2 2/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
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.
4. DO NOT BOIL MEAT; boiling toughen meat. Serve with tomato
catsup, horseradish, or mustard. The broth may be used for
soup or gravy.