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[jdmessner]

Is it too early to think about Christmas dinner? My family and I do an annual Christmas party for friends and people I work with. Usually about 80-100 people come. The kids do appetizers, I do the main dishes and sides, my wife does desserts. We do try and be creative with the things we serve. To pull it off, I’ve found it is important to plan and budget ahead.

A while back I saw something about a “Steamship” roast. I am not familiar with them, but from what I’ve read it is a beef roast that consists of a whole round with a rump and a heel. It looks like it would be fun to do and a bit different. I have not priced them yet, but it sounds like they would be very economical. Probably not a real tender cut of meat but if it was presented well and shaved off, like gyro meat, I think people would enjoy it.

Not completely sold on the idea yet, so I would appreciate any honest thoughts or advice one way or another. The picture below is just one I found on the internet. 


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[SparkyLB]

Yup that's one.  Popular at big venues and people say, "wow beef."  As you say, it is round, however.  A somewhat less desirable cut of meat but it gets the job done.  It's often seen on a huge silver chafing dish held with a serviette by the frenched bone, and sliced just as you said.  You pretty much covered it will with your post.  I wouldn't do it personally, but that's just me.  It's gotta take at least 6 or so hours to cook.  If you're a fan of fanfare, fan the fires of creativity and have at it!

[Kristin Meredith]

I don't know how you are thinking of presenting it.  I think round is fine if sliced thin and served with a nice gravy or sauce or used for french dip sandwiches with au jus -- basically served with a sauce which will lend it some flavor.

[pmillen]

You'll want to cook it sous vide to ensure that it cooks evenly.  Then brown it with a weed burner.

[BigDave83]

I remember going to a buffet place a long time ago and they used to have those when we went which was usualy a Saturday or Sunday. Huge chunk of meat, looked like a whole hind quarter, and they would ask if you wanted rare, medium or well done. Went back a couple years had been 25 years since I was there, and there was no huge roast just a smaller piece of beef that was nowhere as good as I had remembered.

 

[Bentley]

I see that hunk of meat and I see many things, Italian Beef, Baltimore Pit Beef, Beef on Weck or Philippe The Original French Dip!