Recipe - Simmered Beef

2 One half ga WATER; BOILING
40 pound BEEF;POT ROAST FZ
2 pound CARROTS FRESH
2 pound CELERY FRESH
4 pound ONIONS DRY
1 tablespoon PEPPER BLACK 1 LB CN
4 BAY LEAVES
20 CLOVES GROUND
3 ounce SALT TABLE 5LB

1. PLACE ROASTS IN STOCK POT OR STEAMJACKETED KETTLE; BROWN ON ALL SIDES;
ADD WATER TO COVER.

2. ADD CARROTS, CELERY, ONIONS, BAY LEAVES, CLOVES, SALT, AND PEPPER TO
BEEF.

3. SIMMER 2 One half TO 3 HOURS OR UNTIL TENDER. DO NOT OVERCOOK. REMOVE SCUM
AS IT RISES TO THE SURFACE DURING COOKING. REMOVE COOKED BEEF FROM BROTH;
DISCARD BAY LEAVES AND CLOVES.

4. LET STAND 20 MINUTES BEFORE SLICING.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2: 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB CHOPPED
CARROTS.
2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED
CELERY.
4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED
ONIONS.

NOTE: 2. IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.

NOTE: 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.

NOTE: 4. DO NOT BOIL MEAT; BOILING TOUGHENS MEAT. SERVE WITH CATSUP,
HORSERADISH, OR MUSTARD. THE BROTH MAY BE USED FOR SOUP OR GRAVY. SEE
RECIPE NO. O01600.

NOTE: 5. IF DESIRED, A TILTING FRY PAN MAY BE USED. SEE RECIPE NO.
A02400.

Recipe Number: L01100

SERVING SIZE: 12 SLICES

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.