I'm looking for a fail proof roast beef recipe for large receptions. I have tried several different cuts of beef and several different cooking methods and have been unsuccessful. Does anyone have any suggestions?
Prime ribs 109s or export type. Knuckle face sirloins, Top Rounds. These are the 3 mostly used at banquet as well as buffet although sometime a steamship round at buffet line. 350 degree oven for all about 18 minutes a pound. Convection oven cut down time a bit.
I use the Top Sirloin Butt, season the outside with season salt, granulated garlic, bake in the oven, take out at 120 to 130 degrees, let sit for about 20 min to 1/2 hour and serve..................I use top round in my Cafe, as long as its cut thin it's fine...........ChefBillyB
I use eye of round. Pull at 125 wrap in foil then in warming blankets then into a cooler that has been warmed. This gives me up to 3 hrs before I need to carve. I use eye of round because we use our big slicer on site quik and even cuts to the buffet. For hand carve or smaller venues I like a 7=9 bone prime mmmmmm.
I have 3- 5lb top round roast that I am doing for a church dinner. What I have seen is to cook at 375 for 20 min per pound. Since there are 3 separate cuts, do I triple the total cooking time or will the all cook the same as 1 cut? Definitely don't want to overlook. Thanks
How do you cook without an instant read thermometer? I have always used a 350 oven but in Culinary Fundamentals compiled by CIA they use a 300 - 315 oven. I like rare 115 but sometimes 120 to 125 is better for the general public.