Savory Beef Tips

Cook Time: 150 Min.

Serving Size: 1/2 C Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 300°F

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Nutritional Content

Allergens: Tomato; Corn; Onion; Carrots; Beef; Garlic; AllergenFish; AllergenWheat; AllergenSoy; Celery

Calories: 180 Kcal

Carbohydrates: 8 g

Protein: 21 g

Total Fat: 7 g

Calcium: 30 mg

Sodium: 470 mg

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Ingredients

10 Servings

• 1/3 C Flour All Purpose

• 1 1/4 tsp Pepper, Black Ground

• 1/2 tsp Salt, Iodized

• 2 Lb 8 Oz Beef Cubes Raw

• 2 TBSP 1 tsp Oil, Vegetable

• 2 Oz Celery, Fresh, Diced

• 2 Oz Carrot, Fresh, Diced

• 1 1/4 tsp Seasoning Mix, Steak, Prepared

• 1 1/4 tsp Pepper, Black Ground

• 1 1/4 tsp Garlic, Powder

• 2 1/3 C Soup Broth Beef f/Base

• 1 1/4 tsp Onion, Yellow

• 1 1/4 tsp Sauce, Worcestershire

• 1/2 C Juice, Tomato Bulk

• 1 1/4 tsp Seasoning, Cajun

• 1 1/4 tsp Thyme, Dried Leaves

• 2 TBSP 1 tsp Cornstarch

• 1 TBSP 2 tsp Water, Tap

25 Servings

• 3/4 C Flour All Purpose

• 1 TBSP Pepper, Black Ground

• 1 1/2 tsp Salt, Iodized

• 6 Lb 4 Oz Beef Cubes Raw

• 1/3 C Oil, Vegetable

• 5 Oz Celery, Fresh, Diced

• 5 Oz Carrot, Fresh, Diced

• 1 TBSP Seasoning Mix, Steak, Prepared

• 1 TBSP Pepper, Black Ground

• 1 TBSP Garlic, Powder

• 1 1/2 Qt Soup Broth Beef f/Base

• 1 TBSP Onion, Yellow

• 1 TBSP Sauce, Worcestershire

• 1 1/8 C Juice, Tomato Bulk

• 1 TBSP Seasoning, Cajun

• 1 TBSP Thyme, Dried Leaves

• 3/4 C Cornstarch

• 1/3 C Water, Tap

50 Servings

• 1 1/2 C Flour All Purpose

• 2 TBSP Pepper, Black Ground

• 1 TBSP Salt, Iodized

• 12 Lb 8 Oz Beef Cubes Raw

• 3/4 C Oil, Vegetable

• 10.5 Oz Celery, Fresh, Diced

• 10.5 Oz Carrot, Fresh, Diced

• 2 TBSP Seasoning Mix, Steak, Prepared

• 2 TBSP Pepper, Black Ground

• 2 TBSP Garlic, Powder

• 3 Qt Soup Broth Beef f/Base

• 2 TBSP Onion, Yellow

• 2 TBSP Sauce, Worcestershire

• 2 1/4 C Juice, Tomato Bulk

• 2 TBSP Seasoning, Cajun

• 2 TBSP Thyme, Dried Leaves

• 3/4 C Cornstarch

• 1/2 C Water, Tap

100 Servings

• 3 C Flour All Purpose

• 1/4 C Pepper, Black Ground

• 2 TBSP Salt, Iodized

• 25 Lb Beef Cubes Raw

• 1 1/2 C Oil, Vegetable

• 1 Lb 5 Oz Celery, Fresh, Diced

• 1 Lb 5 Oz Carrot, Fresh, Diced

• 1/4 C Seasoning Mix, Steak, Prepared

• 1/4 C Pepper, Black Ground

• 1/4 C Garlic, Powder

• 1 Gal 3 C Soup Broth Beef f/Base

• 1/4 C Onion, Yellow

• 1/4 C Sauce, Worcestershire

• 1 1/8 Qt Juice, Tomato Bulk

• 1/4 C Seasoning, Cajun

• 1/4 C Thyme, Dried Leaves

• 1 1/2 C Cornstarch

• 1 C Water, Tap

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Instructions

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

2. Combine flour, pepper, and salt. Combine seasoned flour with meat until meat is coated. Shake off excess flour mixture.

3. Place oil in a large bowl. Add meat and toss to coat. Place meat in a single layer on baking pan(s) and Bake at 325F/162C for 12 minutes.

4. Prepare broth per separate recipe. Add meat and remaining ingredients to the broth. Place beef mixture into large pan(s), cover, and Bake at 300F/148C for 2.5 hrs.

5. Mix cornstarch and water until smooth. Remove pan(s) from oven and place on the range. Remove beef, reserving liquid in pan. Add cornstarch mixture to liquid and bring to boil, stirring constantly until thick and smooth. Add beef back to gravy.

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

7. CCP -- 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.

   
   
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