Corned Beef Hash

Updated at: Mon, 26 Feb 2024 18:56:48 GMT

Step 1

Preheat oven to 350* F. -- Convection oven to 300* F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain, & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meat & vegetables.

Step 4

1. Chop meat & chop vegetables coarsely.

Step 5

2. Add pepper & *gravy to meat mixture. Mix to blend.

Step 6

3. Scale into greased pans, 11-1/2# per pan. Cover & bake for 1 hour or until product reaches final cooking temperature.

Step 7

4. Portion with #6 Dipper.

Step 8

CCP--Final Cooking Temperature must reach 165 * F. for 15 seconds.

Step 9

CCP: Maintain 135*F or above.

Step 10

CCP--Cool--Product much reach 70*F or less within 2 hours and 41*F or below within 4 more hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date.

Step 11

CCP--Reheat (one time only) to >165 * F. for at least 15 seconds within 2 hrs.*To Prepare Gravy:

Step 12

1. Add flour to hot oil & blend.

Step 13

2. Add salt & pepper.

Step 14

3. Combine water and beef base to make beef broth. Add broth, gradually while stirring constantly with a wire whip. Cook until bubbly & thickened, stirring constantly.

1 liked

0 disliked