Fully Cooked CAB short rib

- ingredients
Ingredients | Amount | Unit |
---|---|---|
CAB Short Rib Fully Cooked (braised/slow cooked) | 3
| oz |
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- Recipe Instructions:
- Procedure
- SHELF LIFE: Unsealed manufacturer bag (freezer) 6 Months, Portioned Bag (3 oz) (Cooler) 3 days Portioned Bag (4 oz) (freezer) 1 Month
- INSTRUCTIONS
- 1. Thaw cooked short rib pouch in cooler for 24-48 hours
- 2. In large SS mixing bowl, place entire contents of pouch (beef and any liquids). Using your hands, gently pull aprt the meat while ensuring the liquid is incorporated.
- 3. Portion to 3 ounces per bag. Seal, label with date.
- 4. Store Daily Par in Cooler 2 to 4C
- 5. Store Back-up Par in Freezer -18° to -20°C