Cook Time: 240 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

Nutritional Content

Allergens: Celery; Beef; Carrots; Garlic; Onion

Calories: 190 Kcal

Carbohydrates: 11 g

Protein: 21 g

Total Fat: 7 g

Calcium: 125 mg

Sodium: 130 mg

Ingredients

10 Servings

• 2 lb 6 Oz Beef, Round Top Inside Raw

• 5 Oz Onion, Yellow

• 5 Oz Carrot, Baby Whole Fresh

• 5 Oz Celery, Fresh

• 2 tsp Peppercorns, Black

• 1 1/2 tsp Thyme, Fresh

• 0.6 each Bay Leaf, Whole

• 1 each Cloves, Whole

• 2 Tbsp 1 tsp Garlic, Whole Fresh

• 1/4 tsp Pepper, Black Ground

• 1 1/4 Qt LS Soup Broth Beef f/Dry

25 Servings

• 6 lb Beef, Round Top Inside Raw

• 12 Oz Onion, Yellow

• 12 Oz Carrot, Baby Whole Fresh

• 12 Oz Celery, Fresh

• 2 Tbsp Peppercorns, Black

• 3 tsp Thyme, Fresh

• 1.5 each Bay Leaf, Whole

• 2.5 each Cloves, Whole

• 1/3 Cup Garlic, Whole Fresh

• 1 1/2 tsp Pepper, Black Ground

• 3 Qt LS Soup Broth Beef f/Dry

50 Servings

• 12 lb Beef, Round Top Inside Raw

• 1 lb 8 Oz Onion, Yellow

• 1 lb 8 Oz Carrot, Baby Whole Fresh

• 1 lb 8 Oz Celery, Fresh

• 1/4 cup Peppercorns, Black

• 2 Tbsp Thyme, Fresh

• 3 each Bay Leaf, Whole

• 5 each Cloves, Whole

• 3/4 Cup Garlic, Whole Fresh

• 1 1/2 Pepper, Black Ground

• 1 Gal 3 Cup LS Soup Broth Beef f/Dry

100 Servings

• 24 lb Beef, Round Top Inside Raw

• 3 lb Onion, Yellow

• 3 lb Carrot, Baby Whole Fresh

• 3 lb Celery, Fresh

• 1/2 Cup Peppercorns, Black

• 1/4 Cup Thyme, Fresh

• 6 each Bay Leaf, Whole

• 10 each Cloves, Whole

• 1 1/2 Cup Garlic, Whole Fresh

• 1 Tbsp Pepper, Black Ground

• 3 Gal LS Soup Broth Beef f/Dry

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Cut beef into 3-lb pieces. Divide vegetables among pan(s). Place beef on top of vegetables. Divide spices and seasonings evenly among pans.

3. Prepare broth per separate recipe. Pour broth in pans to cover or almost cover.

4. For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec

5. Cook Time: 4-6 hrs

6. CP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
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