brisket in peppercorn sauce
v1CurrentComponent
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging | 60 | each | ¥1,500 | — | |
corn starch | 125 | g | ¥64 | — | |
Dolcie pastry flour | 75 | g | ¥0 | — | |
dried thyme | 2 | g | ¥14 | — | |
chicken stock | 800 | ml | ¥0 | — | |
garlic | 24 | g | ¥96 | — | |
Sautee Onions 50% | 1 | kg | ¥750 | — | |
cream, heavy 42 | 1 | l | ¥1,400 | — | |
brandy | 750 | ml | ¥975 | — | |
CG brisket | 7 | kg | ¥17,500 | — | |
| Total batch cost | ¥22,299 | ||||
| Cost per unit | ¥372 | ||||
| Suggested retail (30% food cost) | ¥1,239 | ||||