Recipe Enlargement Factor Method:

Total Servings: 250 Original serving size: 4 Factor: 62.5

Ingredients Original Convert to Multiply by Convert to appropriate measure & simplify

recipe weight factor (use 1 gallon vs. 128 oz, etc.)
(if needed)
1 All-purpose flour 3 tablespoons 0.75 oz 62.5 3 lb

2 Canola oil 1 0.75oz 62.5 1 quart 1 pint

tablespoons

3 Boneless chuck roast, 1-pound -------------------- 62.5

trimmed
62 lb 8 oz
4 Salt, divided 1 teaspoon 0.22oz 62.5
14 oz
5 Pepper teaspoon 2.5g 62.5
6 oz
6 Fat-free, less-sodium beef 1 cup ---------------------- 62.5
broth
4 gal
7 Garlic cloves, crushed 4 0.8 oz 62.5
3 lb
8 Dark beer 12-ounces 62.5
6 gal
9 Carrots, peeled and cut 3 0.75 lb 62.5
diagonally into -inch-thick
slices
47 lb
10 Small turnips, peeled and cut 9 ounces 0.56 lb 62.5
into wedges 35 lb
11 Medium onion, peeled and 1 0.25 lb 62.5
cut into wedges 16 lb
12 Fresh flat-leaf parsley, cup 0.333 oz 62.5
chopped 1 lb 5 oz
 STANDARDIZED RECIPE FORM

Recipe Name: Beer-braised Beef with Vegetables Major Equipment: Steam-jacketed kettle
Yield: 250 Cooking Temperature: 300F
Portion Size: 3 oz Cooking Time: 3:10 hours
Portion Utensils: 8 oz ladle, tablespoon, and ruler or scale

Ingredient: Amount: Procedure:

Volume/Weight/Count

Boneless chuck roast, trimmed 62 lb 8 oz, in 4-5 lb 1. Heat oil in a steam-jacketed kettle. Rub salt and pepper all over meat,
All-purpose flour pieces
and then dredge it in flour. Brown the meat on all sides on medium-high
Salt 3 lb
Pepper 7 oz heat for about 10 minutes.
6 oz
Canola oil
1.5 qt

Fat-free, less-sodium beef broth 4 gal 2. Add beef broth, garlic, and dark beer. Scrape any brown bits off bottom
Garlic cloves, crushed 3 lb
of pan. Bring to a boil, cover, and simmer for 1- hours.
Dark beer 6 gal

Carrots, peeled and cut 47 lb 3. Add carrots and cook for 25 minutes.
diagonally into -inch-thick slices

Small turnips, peeled and cut into 35 lb 4. Add remaining teaspoon salt, turnips, and onion. Cover and cook for
wedges an additional 1 hour and 5 minutes or until vegetables are fork-tender.
Medium onion, peeled and cut 16 lb
into wedges Meat should have internal temperature of 140 -160F. Remove from
7 oz
Salt oven. Serve 3oz of meat (roughly 2/3-inch thick cuts), 1-cup vegetables,
and -cup cooking liquid per plate.

Fresh flat-leaf parsley, chopped 1 lb 5 oz 5. Garnish each plate with 1-tablespoon parsley.
Notes:
As a gluten-free option, omit the flour or use cornstarch instead.
As a beer-free option, use apple cider vinegar or balsamic vinegar, but note that both will differ greatly in taste. If using beer, do not
use a stout, as it can be overpowering.
If turnips are unavailable, substitute for potatoes.
During service, maintain a temperature of 150 for up to 10-15 minutes. To store, cool to 41 within 2 hours and keep below 35 for 3-5
days. To reheat, bring to 165 for 15 seconds within 2 hours of removing form fridge. Only reheat once; discard all leftovers.
 Recipe Costing Form

Recipe Name: Beer-braised beef and vegetables Food Cost %: 35%

Yield: 250 Cost Per Portion: $3.14
Portion Size: 3 oz Selling Price: $8.97

Ingredient: Recipe Quantity (AP) Cost Total Cost

(Volume/ Weight/ Count) APC/unit

(AP Cost)
1. All-purpose
1 flour 3 lb 0.66/lb $1.97

2. Canola oil 1.5 qt 0.06/fl. oz $2.99

3. Boneless chuck roast, trimmed 62 lb 8 oz 6.59/lb $411.88

4. Salt, divided 14 oz 0.04/oz $0.59

5. Pepper 6 oz 2.46/oz $14.76

6. Fat-free, less-sodium beef broth 4 gal $69.12

0.13/fl. oz
7. Garlic cloves, crushed 3 lb 0.60/lb $1.80

8. Dark beer 6 gal 0.13/fl. oz $95.89

10. Carrots, peeled and cut diagonally into -inch-thick slices 47 lb 0.88/lb $41.36

11. Small turnips, peeled and cut into wedges 25 lb 0.95/lb $23.75

12. Medium onion, peeled and cut into wedges 16 lb 1.46/lb $23.41

13. Fresh flat-leaf parsley, chopped 1 lb 5 oz 1.095/oz $22.78

Total Recipe $784.55

Cost: