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Old 09-19-2006, 07:37 AM   #1
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ISO beef dish for buffet

(Should be honest enough to say New Year's eve buffet!)

Anyhow, traditionally do a New Year's eve buffet for +/- 20 people. As tradition here would have it, it's always a lot of food, with representation from a number of categories. In terms of meat I usually do a chicken dish, a pork dish, a beef dish, and a seafood dish.

But I always find the beef ideas hard to come up with, and this year the ideas are running almost dry. Who could help?

Again, buffet service, time of meal about 11:00.

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Old 09-19-2006, 07:54 AM   #2
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Have you checked out the forums? There are many recipes under beef and then under cassaroles
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Old 09-19-2006, 07:55 AM   #3
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I'd serve a roast--probably tenderloin.
And thank you for showing me how to do a +/- I love to use that and have never been able to on the net!!!
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Old 09-19-2006, 08:09 AM   #4
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Boeuf Bourguinonne?
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Old 09-19-2006, 08:55 AM   #5
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Not sure what your budget is, but this recipe for mini beef wellingtons with gorgonzola sounds delicious.


http://www.foodnetwork.com/food/reci..._17355,00.html
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Old 09-19-2006, 11:16 AM   #6
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Quote:
Originally Posted by Gretchen
And thank you for showing me how to do a +/- I love to use that and have never been able to on the net!!!
Um, gosh, you're welcome!
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Old 09-19-2006, 11:17 AM   #7
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Quote:
Originally Posted by Ishbel
Boeuf Bourguinonne?
Is this a T&T Ishbel? If so, can you share a recipe?
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Old 09-19-2006, 11:18 AM   #8
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Quote:
Originally Posted by amber
Not sure what your budget is, but this recipe for mini beef wellingtons with gorgonzola sounds delicious.


http://www.foodnetwork.com/food/reci..._17355,00.html
Looks spot on IF I can do at least some of the prep ahead. Budget will cover since I really only do this one party a year so I try to "do it up right."
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Old 09-19-2006, 11:24 AM   #9
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Carbonade a la Flamande (beef and onions with beer) a great Belgian beef stew.
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Old 09-19-2006, 01:27 PM   #10
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Ayrton, I love serving beef stews at gatherings. They're rich and hearty and can be made a day ahead. It actually tastes better the next day. Service is so easy! Just reheat and place in an attractive container.

I have two TNT recipes that I've gotten rave reviews for. Both are Spanish: Ox tongue in brown sauce with green olives and mushrooms, and Ox tail stewed with roasted bell peppers, ham, chorizo and garbanzos. Tell me if you're interested! (You can sub beef shanks with the Ox tail if you like...)
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