Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking


Braising for a crowd


Home Cooking 11

Braising for a crowd

michaeljc70 | Mar 16, 2013 10:42 AM

I am having around 30 people for a birthday party. I am making a braised boneless short rib as one of my 2 entrees. My question is, how do I cook this for so many people?

Browning the meat is easy. I just do it in multiple pans in batches.

I have a lot of pots, but think I might have to go with those disposable aluminum pans for cooking in the oven. I saw they sell lids for them. The beef will be made 2-3 days in advance and reheated and served in a chafing stand in the same kind of aluminum pan. I think I shouldn't store the beef in those though. There is tomato in the recipe and I know aluminum can react negatively with acids over time.

I have a 48" stove with 2 ovens, so oven space shouldn't be a problem.

Want to stay up to date with this post?

Recommended From Chowhound