Hi, I'm catering an event this weekend, and they are having garlic and herb slow roasted beef. it's for 250 guests, and I'm thinking of slicing the beef ahead of time, so people don't have to wait in line. This is very casual and outdoors, for a customer appreciation dinner. I'm wondering how to keep the beef looking it's best. I thought of making a gravy with the drippings and ladeling that over before serving. (buffet line service). Any suggestions?
post #1 of 8
8/19/09 at 7:27pm