During four years in England, I don’t think I ever came across an English buffet that did not have a carvery station — someone standing behind a butcher block cutting slices meat for each guest. It’s a nice touch to a buffet service. If you have professional catering help, arranging for a carvery station will be simple. If you are catering your own casual wedding, ask a friend to do the honors.
Be sure to use a meat thermometer to ensure that the meat reaches the correct internal temperature. If you don’t have one, buy one; it’s worth the investment.
Recipe: Garlic-Herb Crusted Beef Roast
- 6-8 boneless beef round rump roast or beef bottom round roast (3 to 4 lbs. each), 9 to 10 lbs. total.
- Salt and ground black pepper
- 3 Tbls garlic-pepper seasoning
- 3 Tbls dried basil leaves, crushed
- 3 Tbls dried thyme leaves, crushed
- 1 Tbls dried parsley leaves, crushed
Given the large number of roasts, if you are using a conventional oven you will need to cook the roasts in two shifts.
- Heat oven to 325°F. Combine rub ingredients in a bowl. Divide it into 2 small bowls, and set one bowl aside to be used with the second set of roasts.
- Press the rub evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
- Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Roast the remaining roasts the same way.
- To serve, carve roast into thin slices; season with salt and black pepper, as desired.
Make Ahead Option
The beef can be cooked the day before the wedding. Let it rest for the required 15 to 20 minutes after it comes out of the oven before refrigerating it.