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Roast Beef
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Lana
11/20/09
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Hi,
I am cooking a Christmas lunch at my duaghter's school for 170. What is the best cut of meat to use and is there a better method to making this beef so it is juicy and tender ?
I appreciate any help!
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ellen
11/20/09
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If you are making a pot roast type roast, a chuck shoulder boneless would be good, cooked very low and slow. Amount depends on whether these are the kids or adults. Write back and let me know.
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Lana
11/21/09
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Hi again!
170 school kids 5-13 yrs and they love gravy, the first time I made gravy i did roast chicken with a pan gravy- this time my girls want me to make roast beef with popovers like i do at home but no budget for the prime rib and also I wanted to cook the beef in a sauce to save me the extra work of the pan gravy !
Menu
Roast Beef (gravy /sauce)
Roast Potatoes
Popovers
Carrots
Peach Cobbler thanks for helping!
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ellen
11/21/09
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OK. Do the braised pot roast style, chuck. I would probably do the golfer's special, onion soup, family size cans low fat cream of mushroom, some parsley. Tightly wrapped in foil at 300 for about 8 hours for that large a piece.
The whole chuck is around 25 pounds boneless raw. I would do 4 if the budget allows, 3 if I were really really careful about the portions. And green beans or broccoli would probably go over better than carrots.
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lana
11/22/09
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Thank you - should I cook it the day before and slice it on the day and rehaeat in sauce ?
I appreciate your advice -
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ellen
11/22/09
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That should work fine, except, slice after standing but before chilling. Otherwise, it does not chill fast enough to be safe.
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Jonnie
12/14/09
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Our church is having a Christmas Brunch and we were assigned to bring the sliced roast beef. There will be bacon, eggs, fruit, sausage and other menu items. My husband and I are wondering how much to get, if it's okay to thinly slice the meat and if tri-tip would be a good choice since it's not the main dish? It's for a group of approx. 75 people.
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ellen
12/14/09
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Tritip is good sliced cold, so it would be a possible choice. You can expect that almost everyone will take some, that is the usual with roast beef, and that means if you thinly slice yourself beforehand, minimum 1 pound raw for each 4 people. You would roast the day before let stand 1 hour, them chill. Slice after it is thoroughly cold (next day?)
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Cathy
03/01/10
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What do you sugguest is the best roast to use for a wedding for 120 people and how many roast should we purchase and what size?
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cathy
03/01/10
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One more thing we need a roast that we can cook the day before and slice as well.
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ellen
03/02/10
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I assume you will be pot roasting, it would be a shame to slice and reheat prime rib. Work with a real butcher. Top round makes a thin-sliceable roast if cooked low and slow. Chuck is a traditional pot roast, for example it is what cracker barrel uses. If it is the only entree you need 55-60 pounds raw boneless. Get them as close as possible to the same size if they are to roast together.
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