"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-16-2010, 05:43 PM   #1
Assistant Cook
 
Join Date: Feb 2010
Posts: 1
Post Tender beef

I am looking for a recipe for beef that can be cooked tender and sliced. I am doing a banquet for 600 and would like to find a cut of beef that is not brisket or tenderloin. Any suggestions?

__________________

__________________
dmruncie is offline   Reply With Quote
Old 02-16-2010, 07:29 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Roasting what is called a steamship round is often a hit at big gatherings. The "show" of hand carving slices off a large cut of beef is impressive.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-17-2010, 06:12 AM   #3
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
How about flank or skirt steak. I marinate this (usually for fajitas, but there are many other uses), then grill it. Cut properly, against the grain, it really does fall apart in your mouth. Cut improperly, it becomes like rubber, so the cut is the key. But it's a rather inexpensive and very tender steak.
__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 02-18-2010, 03:03 AM   #4
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,287
Our caterer from our wedding (who also had my Mom working for him) would marinate eye of round in a burgundy marinade days before the event, then slow cook in the oven until done. When cool he would slice it very thin and layer it into the buffet pan, shingling it as he went. Then poured the juices over it, wrapped and refrigerated until the day of the event. At that point he would reheat the pans in the oven very slowly until everything was heated through. It was SO good! Unfortunately, neither he nor my Mom are still living, so I can't ask specifics as to the marinade. But good luck with 600 people!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 02-18-2010, 11:17 PM   #5
Cook
 
tzakiel's Avatar
 
Join Date: Dec 2008
Posts: 99
Flank steak is a nice one, marinate it for at least 24 hours first in something good.
tzakiel is offline   Reply With Quote
Old 03-02-2010, 09:47 PM   #6
Assistant Cook
 
Join Date: Nov 2009
Location: Midwest
Posts: 21
Inside rounds roasted overnight. Roast at 225f for 1 hr hold 12 - 18 hours at 140f. You should have 130 degree beef the next day. If it's not as done as you want add a little more time at 200f. You'll find that the juice stays in the meat when cut and that your yield will increase to about 90 - 95% rather than the standard 80%
__________________
LLCEC is offline   Reply With Quote
Old 03-06-2010, 12:50 PM   #7
Assistant Cook
 
Join Date: Feb 2010
Location: USA AND South America
Posts: 31
If it was me I would go with rolled rump roast. There is very little waste when cooking and they slice very nicely after they are cooked. This is a moderate cut and most people are happy with it.
__________________
Painless Cooking is offline   Reply With Quote
Old 03-06-2010, 07:47 PM   #8
Assistant Cook
 
Join Date: Nov 2009
Location: Midwest
Posts: 21
Proper holding is very important. Each hour of holding is equal to one day of aging. When the internal product temp reaches 140 the tenderization stops.
__________________

__________________
LLCEC is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.