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Name: Braised Beef Cubes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 6 oz SOUP GRAVY BASE BEEF; 1 1/3 tb PEPPER BLACK 1 LB CN; 1 1/4 lb All Purpose Flour; 4 lb Onions; 2 tb THYME GROUND; 5 Bay Leaves; 30 lb BEEF DICED FZ; 1 1/4 ga WATER; BOILING; 2 qt WATER; COLD; 1 tb GARLIC DEHY GRA

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INGREDIENTS

6 oz SOUP GRAVY BASE BEEF
1 1/3 tb PEPPER BLACK 1 LB CN
1 1/4 lb All Purpose Flour
4 lb Onions
2 tb THYME GROUND
5 Bay Leaves
30 lb BEEF DICED FZ
1 1/4 ga WATER; BOILING
2 qt WATER; COLD
1 tb GARLIC DEHY GRA

INSTRUCTIONS

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. PLACE 15 LB BEEF IN EACH PAN. 2. BROWN BEEF IN OWN JUICES ABOUT 45 MINUTES, UNCOVERED. DO NOT DRAIN. 3. TO EACH PAN ADD 2 LB (2 QT) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK UNTIL ONIONS ARE TRANSPARENT (ABOUT 15 MINUTES). DO NOT DRAIN. 4. RECONSTITUTE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP THYME AND BAY LEAVES. STIR WELL. POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 1/2 TO 3 HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT. 5. COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT INTO BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED. RETURN TO OVEN. COOK 10 MINUTES OR UNTIL THICKENED. REMOVE BAY LEAVES. NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE. NOTE: 2. IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS NOTE: 3. IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 4. IN STEP 3, 1/4 CUP (12 CLOVES) GARLIC, DRY, MAY BE USED. MINCE AND FRY WITH ONIONS. NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOC POT, OR TILTING FRY PAN. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 7. IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F. 20 MIN- UTES ON LOW FAN, CLOSED VENT. IN STEP 3, BAKE 2 HOURS OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. IN STEP 4, COOK 5-10 MINUTES OR UNTIL THICKENED. IN STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY HEATED. Recipe Number: L01701 SERVING SIZE: 3/4 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Braised Beef Cubes

6 oz SOUP GRAVY BASE BEEF
1 1/3 tb PEPPER BLACK 1 LB CN
1 1/4 lb All Purpose Flour
4 lb Onions
2 tb THYME GROUND
5 Bay Leaves
30 lb BEEF DICED FZ
1 1/4 ga WATER; BOILING
2 qt WATER; COLD
1 tb GARLIC DEHY GRA

PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  350 F. OVEN    1.  PLACE 15 LB BEEF IN EACH PAN.    2.  BROWN BEEF IN OWN JUICES ABOUT 45 MINUTES, UNCOVERED.  DO NOT DRAIN.    3.  TO EACH PAN ADD 2 LB (2 QT) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK  PEPPER.  COOK UNTIL ONIONS ARE TRANSPARENT (ABOUT 15 MINUTES).  DO NOT  DRAIN.    4.  RECONSTITUTE SOUP AND GRAVY BASE WITH WATER.  ADD CATSUP THYME AND BAY  LEAVES.  STIR WELL.  POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN.  MIX  WELL.  COVER; BAKE 2 1/2 TO 3 HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT.    5.  COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT INTO  BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED.  RETURN TO OVEN.  COOK 10  MINUTES OR UNTIL THICKENED.   REMOVE BAY LEAVES.    NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH  PIECES  MAY BE USED.  TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.    NOTE:  2.  IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB SLICED  ONIONS    NOTE:  3.  IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE  RECIPE NO. A-11.    NOTE:  4.  IN STEP 3, 1/4 CUP (12 CLOVES)   GARLIC, DRY, MAY BE USED.  MINCE  AND FRY WITH ONIONS.    NOTE:  5.  STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE,  STOC  POT, OR TILTING FRY PAN.    NOTE:  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.    NOTE:  7.  IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F. 20  MIN-  UTES ON LOW FAN, CLOSED VENT.  IN STEP 3, BAKE 2 HOURS OR UNTIL TENDER ON  HIGH FAN, CLOSED VENT.  IN STEP 4, COOK 5-10 MINUTES OR UNTIL THICKENED.  IN  STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY HEATED.    Recipe Number: L01701    SERVING SIZE: 3/4 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (216g)
Recipe Makes: 100 Servings

Calories: 52
Calories from Fat: 2 (4%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.1mg		0 %
Sodium 12.6mg		0 %
Potassium 115.9mg		3 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 10g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 52

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