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Wedding Recipe: Garlic-Herb Crusted Beef Roast for a Crowd (Meat)

Royal Beefeaters

Royal Beefeaters.

This dish is from the Buckingham Palace reception menu posted on December 13. I’ll be posting recipes from the menu all week, kosher-fied and with additional special touches, so that you can recreate the menu for your wedding.

Garlic-Herb Crusted Beef Roast

Satisfy the meat eaters: Garlic-herb crusted beef roast

Here is a dish to satisfy the meat eaters at your wedding feast. This oven-baked roast is simple to prepare and cook, and the rub of garlic and herbs showcases the taste of the beef. The dish can be served hot or cold, so it can be made conveniently the day before the wedding.

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

Serves 50

Ingredients

  • 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

Rub:

  • 3 Tbls garlic-pepper seasoning
  • 3 Tbls dried basil leaves, crushed
  • 3 Tbls dried thyme leaves, crushed
  • 1 Tbls dried parsley leaves, crushed

Instructions

Given the large number of roasts, if you are using a conventional oven you will need to cook the roasts in two shifts.

  1. 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.
  2. Press the rub evenly onto all surfaces of beef roast.
  3. 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.
  4. 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.)
  5. Roast the remaining roasts the same way.
  6. 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.

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Recipe: Baked Chicken Breast with Mushrooms (Meat) – Serves 50

Prince Charles and Camilla at Royal Wedding

"One does hope they serve the baked chicken breast with mushrooms." "Quite."


This dish is from the Buckingham Palace reception menu posted on December 13. I’ll be posting recipes from the menu all week, kosher-fied and with additional special touches, so that you can recreate the menu for your wedding.

In this dish, chicken breasts are baked with a sauce of sautèed mushrooms and rosemary. This preparation is easier and less time consuming than the stuffed chicken breasts in the original menu.

Recipe: Baked Chicken Breast with Mushrooms

Serves 50

Ingredients

  • 25 whole boneless chicken breasts with skin (about 1 pound), halved
  • 2 Tbsp. paprika
  • 3 Tbsp. olive oil
  • Salt and pepper to taste
  • 6 lb. fresh mushrooms, sliced
  • 6 cloves garlic, chopped
  • 1 cup flour
  • 6 cups (48 fl. oz.) chicken broth
  • 1½ cup good quality red wine (kosher)
  • 1 Tbsp. dried rosemary
  • Garnish: Sprigs of fresh rosemary (optional)

Instructions for Chicken Breasts with Mushrooms

  1. Preheat oven to 325º.
  2. Season chicken breasts with salt, pepper and paprika.
  3. In a large sauce pan heat 3 Tbsp oil to moderately high heat. Brown chicken breasts, about 5 minutes on each side. Transfer to shallow baking dish. (Use enough baking dishes for all the chicken to sit in one layer.)
  4. When all the chicken has been browned, lower saucepan heat to medium. Sautè mushrooms and garlic for 8 minutes. Pour off all but 2 Tbsp of the liquid that remains.
  5. Sprinkle flour over mushrooms and stir. Add chicken broth, stirring to pick up any browned particles that remain in sauce pan.
  6. Add red wine and rosemary. Cook over low heat for 5 minutes. Stir with a whisk until sauce is smooth. Pour over chicken.
  7. Cover pans tightly with foil and bake 35 to 40 minutes.

Make Ahead Option

Can be made in advance up until all the ingredients are in the baking pan. Refrigerate overnight, until ready to bake.

See the full Wedding Menu Fit for Royalty (You!)
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