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Soup Beef

Soup kitchen challenge: a big hunk-o-beef


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Home Cooking Soup Beef

Soup kitchen challenge: a big hunk-o-beef

Nyleve | | Dec 1, 2012 11:31 AM

So a few weeks ago I found, in the soup kitchen freezer, a large piece of beef which I took home for future use. Looks like this coming week is the future I've been waiting for. This is the plan:

We have one (maybe) 4 or 5 lb. boneless ham, which will be sliced and heated in some kind of sauce (maybe mustard maple something). There is also a food-service sized box of really nice looking thick lamb loin chops. I'll marinate them, then sear on the stove and bake through in the oven. And this big piece of beef. So, basically, a meat-fest, which will make all the clients very very happy. We'll also make some kind of potatoes and salad and some side veg. But my question is about the beef. It's about 5 lbs. and I can't tell what cut it is. Large and cushion-shaped with a bit of fat on the outside, so I'm thinking maybe a sirloin? The wrapping only says that it's Angus, which is totally meaningless to me. How would you cook this thing? Roast whole? If I do that, I would probably have to do it at home and re-heat on site - would that work? Slice before reheating? I don't want to over cook it in the reheating, but I won't have enough time in the morning to do the full cooking on site, so I'd have to do it at home. Another idea is to roast it at home, starting early early in the morning, then transport it whole to the kitchen and slice there. It should hold its heat for quite some time, I'd think. I can make gravy when I get there.

Help! You guys always have such great suggestions.

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