Frank's Recipes! Barbecued Beef Cubes for 100

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Barbecued Beef Cubes for 100

Servings: 100 Portions (2 Pans)
Portions: 3/4 Cup each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

30 lb. beef , diced, thawed
2 quart (2 lb) flour, wheat, general purpose, sifted
6 tablespoon (4 oz) salt
2 teaspoon pepper, black
1 quart (2 lb) shortening, melted
3 quart (4 lb) onions, dry chopped
1/2 cup (2 oz) chili powder
2 tablespoon hot sauce
5 tablespoon (1 oz) mustard flour
1 cup (6 oz) sugar, brown
1 3/4 quart (3 lb 12 oz or 2-No. 2 1/2 can) tomato paste, canned
1 1/2 cups vinegar
1/4 Worcestershire sauce
1 1/2 gallon water

Dredge beef in mixture of flour, salt, and pepper; shake off excess. Brown beef in hot
shortening or salad oil. Add onions; continue to cook until onions are tender. Drain or
skim off excess fat. Place an equal amount of beef mixture in each pan. Set aside.

Combine chili powder, hot sauce, mustard flour, brown sugar, tomato paste, vinegar,
Worcestershire sauce and water; stir to mix well. Bring to a boil; cook 5 minutes. Pour
about 4 1/2 quart sauce over beef mixture in each pan. Cover pans. Bake 2 hours or until
meat is tender.

NOTE:
30 lb beef, boneless, pot roast, diced in 1 to 1 1/2-inch pieces may be used; trim
beef to remove excess fat and gristle.

May be prepared in steam-jacketed kettle or tilting fry pan.