Barbecued Beef Sandwich (Canned)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED 29 lbs 6 gal 2-1/2 qts
RESERVED STOCK 8-1/3 lbs 1 gal
ONIONS,FRESH,CHOPPED 1-3/4 lbs 1 qts 1 cup 2 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
TOMATO PASTE,CANNED 4-1/3 lbs 1 qts 3-1/2 cup
CHILI POWDER,DARK,GROUND 1/2 oz 2 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
SUGAR,BROWN,PACKED 10-7/8 oz 2-1/8 cup
VINEGAR,DISTILLED 8-1/3 oz 1 cup
WORCESTERSHIRE SAUCE 4-1/4 oz 1/2 cup
BUN,HAMBURGER 9-1/2 lbs 100 each

Method

1 Drain beef chunks, break up into 3/4 to 1 inch pieces. Reserve 1 gallon beef juices.
2 Add reserved beef juices, tomato paste, onions, peppers, brown sugar, vinegar, Worcestershire sauce, chili powder and black
pepper. Bring to a boil. Cover; reduce heat; simmer 15 minutes stirring occasionally.
3 Stir beef chunks gently into sauce. Cover; reduce heat; simmer 5 minutes. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds.
4 Ladle beef barbecue on the bottom half of the bun. Cover with top half of bun. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
457 cal 30 g 40 g 19 g 104 mg 486 mg 79 mg

Portion

1 Sandwich

Yield

100