What Italian beef would you suggest for.......

Also forgot to get directions and time. What a fabulous menu! Congrats to Bridget!

Just basic "Italian beef" ought to keepw ell in a steam chafer....you know large either rolled rump or brisket baked in a winey broth with a jar of pepperoncini, then sliced and reheated.
And a stuffed pork tenderloin in a gorgonzola cream sauce would be lovely!
Butterfly the tenderloin, make a stuffing of, frozen chippes squeezed very dry, with some sauteed onions and mushrooms. You would have to cut the loin almost through and then cut to the right and the left, so you really open it up. But I was thinking tenderloin, as it won't toughen in a steam table like boneless loin will.
And what is "seafood scampi" scampi is Italian for shrimp.
Sounds lovely....but I would want to be through that buffet line early so as to be sure of getting some of that roasted veggie sub!
What's for dessert????
Linda C

That should be chopped spinach squeezed very dry....
Coffee...I need coffee!

Here is my recipe for Italian Beef. You don't have to make sandwiches with it, you can serve it numerous ways. I've made this for numerouse catering jobs and it works out great.

Chicago Style Italian Beef Sandwiches

1 (5 to 7 lb.) rump roast
2 C. boiling water
2 beef flavor bouillon cubes
1 tsp. dried marjoram
1 tsp. thyme
1 tsp. oregano
1 teaspoon hot pepper sauce, more or less,
depending upon taste
Salt and pepper to taste
2 T. Worcestershire sauce
6 garlic cloves, peeled and mashed
1/2 C. chopped green bell pepper
2 or more loaves Italian or Vienna bread, French or any hard, crusty bread, sliced down the center, lengthwise, but not all the way through to the other side, then cut into serving size pieces

Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325ºF. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin.

To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes.
Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight.

The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad. Makes 8 to 10 sandwiches.

Nancy

Hi Eileen...I did an Italian Buffet for Drews communion.

I had Italian wedding soup as a starter...it was a brisk spring morning and the soup was piping hot by the time we were back from the service and pictures.

The antipasta was in salad form...I also made a caesar salad and fresh fruit salad.

The main courses were baked ziti with meatballs.Veggie lasagne, Lemon chicken drumsticks, roasted potatoes and Italian roast pork.

My recipe was something I found here and I apologize that I do not have the original poster.

Pork loin Roast (I get a whole one and cut in half-one peice in each crockpot)
Season with salt, pepper and rosemary and brown in screaming hot skillet until nice and brown on all sides.

To each crockpot I add the following:
14 oz jar sliced pepperoncini with juice
1 can beef broth
1 can beer
1 envelope good seasons Italian dressing mix
1 lrg onion sliced into rings

Cook in crockpot on low 8-10 hours. Remove meat and crank up the crockpot to high to reduce the broth.
I had the meat sliced thin on a deli slicer then added to the broth.
I served with small crusty rolls, provelone cheese and roasted red peppers.

My hint was to do this the day before because it re-heats beautifully.

MIL made lots of cookies and of course a bright white cake!!

It was a beautiful day!
Congrats to Bridget!!

Cheers!
Susie

Wow some great suggestions....Linda: I say scampi usually here anything "scampi" refers to the sauce,Why? I have no idea...but im going to make the sauce and have mainly shell fish (clams,shrimp mussels,scallops,crab) almost like a Zuppe de Pesce except "scampi" style served over rice...sad to say but mainly to strectch the servings. I am making Ceasar Salad and for dessert I have a local bakery that makes a gorgeous sheet cake with a sfigoitelle creme filling (to die for...Alpine Bakery) and i will have a platter on each table of mixed Italian Cookies (compliments to Mike and Paulies Italian Bakery). I didnt think of Braciole thats a great idea!! But ilike the stuffed loin idea also...hmmmmm....pondering my thoughts Thanks!!!!

I second the braciole idea. That's a great dish to serve for a large group.