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Sunday roast!

post #1 of 11
Thread Starter 
Hi everybody I am new of this forum and I do apologise for my English...what is your method to cook and serve Sunday roast in whether a restaurant pub or whatever...We do 3 kind of roast: Lamb beef and chicken...We cook lamb and beef on Saturday till rare...leave them in the fridge overnight, carve on Saturday morning ready to start at 12 our busy Sunday roast, while we cook the chicken on Sunday morning..now the question is..how to re heat the beef?..We put the beef slice in the oven on a tray with gravy for about 6 7 minutes. ..same with lamb...but sometimes customer complaint about the beef being too tough or like gum..!!! Is the method wrong or the way how we reheat them?
post #2 of 11

There is no way to reheat sliced roast beef properly.  Sorry.  The only way to serve roast beef is to carve it to order.

post #3 of 11
Thread Starter 
Thank you for replaying...but how to keep roast beef hot and carve it to order without overcooking it? Our roast lasts from 12 am to 10 30 pm...There is no way to keep it in the oven...
post #4 of 11

You look at the times where you will get busy and you roast them according to when you will need them.  A roast with foil over it will hold in the oven at 200F for at least 3-4 hours before you cut into it.  After you cut into it the amount of time you can hold it will depend on how fast you use it up, because of course a small piece of meat will cook faster than a large piece.

post #5 of 11

I have been through all the permutations of cooking and reheating roasts at my small restaurant, where roasts are actually quite popular, and have given up on many types of roast, because they just won't work if you're looking for quality. Lamb saddle, ribeye roast, anything that's supposed to stay pink in the middle, forget it, unless you have a hold-o-mat. Pork roast, yes. 7-hour low-and-slow leg of lamb, yes. You can slightly undercook them and reheat in the gravy. I usually bring the gravy to the boil on the hob, put the meat slices in the sauté pan, and turn the heat off, leaving them over the pilot flame for around 8 minutes. Likewise you could use the oven for that. I also sometime use the flattop grill on low for the same job (because I have very little real estate on the hob...). Just reheat very gently.

 

Cheers,

Recky

post #6 of 11
Thread Starter 
So actually to serve nice tender tasty roast beef we should reduce the time of it...maybe 3 hours for lunch 12 to 3 and 3 hours for dinner 7 to 10...so maybe we could manage to keep the beef in the oven with foil on it and carve it to order...is that right?
post #7 of 11

I guess, you could possibly get away with it if you have a hold-o-mat. what do you call them in the States? Alto Shaam??

post #8 of 11
Quote:
Originally Posted by roxpo View Post

So actually to serve nice tender tasty roast beef we should reduce the time of it...maybe 3 hours for lunch 12 to 3 and 3 hours for dinner 7 to 10...so maybe we could manage to keep the beef in the oven with foil on it and carve it to order...is that right?

 

Either that or just run the roast as a special.  When it's gone it's gone.

post #9 of 11

Hi

are you cooking the roast in a cook & hold oven, low and slow? if so they will stay moist and tender.

the leftovers then should be wrapped and chilled.

A cook & hold oven will then retherm these to temp while keeping rare, moist and tender.

check out alto-shaam.com for these procedures.

post #10 of 11

If you are cooking it a day before, take it out of the fridge an hour or so before the service and bring it to room temperature. carve it as you need it and flash it under the salamander but keep an eye on it so it stays pink. Make sure your plate is hot and anything that goes with the roast, eg roast potatoes and veg.Pour over HOT gravy, That should do it.

post #11 of 11

Cooked the day before cannot possibly be good, only mediocre at best. KUANs method is the same way I have been doing  it for 35 years and hardly any complaints. Whole roast only not presliced.which is only suitable for a school lunch program if that. Pot Roast yes pre sliced is ok..  You could use an Alto Sham which are fantastic or even Hot mag lights providing you get distance right. But sliced ahead anything is not good quality food prep. Neither is cooking it the day before. If you can't dpo it right do not put it on the menu. Once you put it in gravy you are potting it.

 

And to Mr. Recky.

Here in the states people like rare and med rare where as when I was in Europe most people were med to well done, so putting it in gravy may be ok. But it can't be served rare that way.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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