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Angela 09/25/13 |
Cooking for a church roast beef dinner for 50 people. I want to cook tthe roast on Friday to serve on Saturday. I was thinking of cooking, cooling, slicing and pouring jus or gravy on top and then reheating it the next day. I am afraid the gravy will turn to glue.any tips? What is the best cut for this? I don't want it to fall to pieces but rather have nice slices? How many slices per person? |
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ellen 09/25/13 |
That is perfectly OK as a cooking plan. I like a boneless chuck or top round, and you need 25 pounds for a 5 ounce serving per person. Reheat with broth. Gravy later. It has to be reheated in the oven, see the beef roasting page. |
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Angela 10/04/13 |
Thanks Ellen, Would it be okay to slice it the day before serving and place in the broth in the fridge overnight, or does it need to stay whole and be cut the morning of the dinner? |
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ellen 10/04/13 |
It will slice better and lose less juice if it is cold before slicing (also easier to slice). So see if you can time it so it is both convenient to you and lallows the beef to get cold. |