Hi Ed,
Thanks for your comments on roast
beef for large functions. I agree with you, the only thing is I find it hard to get the portions out of the
beef whilst it is still hot from the oven. I have pre cooked it the day before and trimmed all the fat and any muscle grizzle off, portioned it on flats, put a small amount of water on the flat, covered with clingfilm, then foil, heated it up very gently about one hour before service then 15 minutes before taken out by srvice staff, drained off and a little jus with red wine poured onto the
beef and served with Yorkshire puddings on the flat. It has turned out pretty good, but for a carvery I have carved it hot after resting it in the oven and it tastes even better! But the problem with a large function is when you need to serve everyone at once, speed is of essence and all the waitresses/waiters have to take the flats out at the same time.
Thanks once again for your kind comments, very much appreciated, if you have any further thoughts, please let me know,
Bob.