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Рецепт Braised Beef Cubes
by Global Cookbook

Braised Beef Cubes
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  Порций: 12

Ингредиенты

  • 1 1/4 gal WATER, BOILING
  • 2 quart WATER, Cool
  • 30 lb BEEF DICED FZ
  • 1 Tbsp. GARLIC DEHY GRA
  • 4 lb ONIONS DRY
  • 1 1/4 lb FLOUR GEN PURPOSE 10LB
  • 6 ounce SOUP GRAVY BASE BEEF
  • 1 1/3 Tbsp. PEPPER BLACK 1 LB CN
  • 5 x BAY LEAVES
  • 2 Tbsp. THYME Grnd

Инструкции

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
  2. PLACE 15 LB BEEF IN EACH PAN.
  3. BROWN BEEF IN OWN JUICES ABOUT 45 Min, UNCOVERED. Don't DRAIN.
  4. TO EACH PAN Add in 2 LB (2 Quart) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK Till ONIONS ARE TRANSPARENT (ABOUT 15 Min).
  5. Don't DRAIN.
  6. RECONSTITUTE SOUP AND GRAVY BASE WITH WATER. Add in CATSUP THYME AND BAY LEAVES. STIR WELL. POUR ABOUT 3 Quart SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 1/2 TO 3 Hrs Or possibly Till BEEF IS TENDER.
  7. SKIM OFF EXCESS FAT.
  8. COMBINE FLOUR AND WATER TO MAKE A SMOOTH Mix; STIR ABOUT 1 Quart INTO BEEF Mix IN EACH PAN Till WELL BLENDED. RETURN TO OVEN.
  9. COOK 10 Min Or possibly Till THICKENED. REMOVE BAY LEAVES.
  10. NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH Pcs MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
  11. NOTE: 2. IN STEP 2, 4 LB 7 Ounce DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS
  12. NOTE: 3. IN STEP 2, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
  13. NOTE: 4. IN STEP 3, 1/4 C. (12 CLOVES) GARLIC, DRY, MAY BE USED.
  14. MINCE AND FRY WITH ONIONS.
  15. NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOC POT, Or possibly TILTING FRY PAN.
  16. NOTE:
  17. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  18. NOTE:
  19. IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F. 20 Minutes- UTES ON LOW FAN, CLOSED VENT. IN STEP 3, BAKE 2 Hrs Or possibly Till TENDER ON HIGH FAN, CLOSED VENT. IN STEP 4, COOK 5-10 Min Or possibly Till THICKENED. IN STEP 7, BAKE 15-20 Min Or possibly Till THOROUGHLY HEATED.
  20. SERVING SIZE: 3/4 C.