RECIPE DETAILS
Item ID: 1799597
Serving Size: 2 Sliders
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1799597
Serving Size: 2 Sliders
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Beef Chuck Roast: 63% (cooked)
Pre-Preparation
- Wash produce as needed.
- Slice the onion.
- Thaw frozen poblanos, remove stems and seeds, and puree. Set aside.
- Preheat oven to 300°F.
Preparation
- Trim the silver skin from the beef chuck roast.
- Season with salt and pepper.
- Sear beef in a tilt skillet until all sides are browned.
- Transfer seared beef to 4″ hotel pans and fill with water until pans are 3/4 full.
Note: Add water as needed throughout cooking to maintain the level. - Cook for about 3 hours at 300°F, or until beef is easily shredded. Minimum internal temperature should be 145°F.
- Melt butter in a tilt skillet, then add sliced onions and caramelize. Cool when done.
- Once the beef is fully cooked and shredded, drain and reserve the cooking liquid.
- Mix shredded beef with caramelized onions and pureed poblanos.
- Add reserved liquid if the mixture is too dry.
Reheating Instructions (if prepared ahead):
- Reheat covered in a 350°F oven or steamer for 30 minutes until internal temperature reaches 165°F.
- Uncover and cook for an additional 5 minutes to reduce excess liquid.
Serving:
Serving size: 2 slider buns, each filled with 2 ounces of beef
Suggested serving utensil: Tongs
*Note on Allergens: some Slider Buns have Soy, please be sure to check labels and adjust accordingly.
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 451.68 kcal |
| Total Fat | 16.53 gm |
| Saturated Fat | 6.88* gm |
| Trans Fat | 0.47* gm |
| Sodium | 666.41* mg |
| Carbohydrates | 33.38 gm |
| Fiber | 2.61 gm |
| Sugars | 3.16* gm |
| Added Sugars | 2.00* gm |
