Learning to Use Herbs and Spices: Herbs and Spices for Beef

Learning to Use Herbs and Spices: Herbs and Spices for Beef
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Herbs and Spices for BeefHerbs that go well with beef are allspice, basil, bay, chili powder, curry, garlic, ginger, marjoram, oregano, and thyme.

Today's recipes focus on cuts of beef such as steak and roast, but you could use the combinations with ground beef as well.

There are so many different ethnic recipes that use unique combinations for beef. Vietnamese cooks will often use lemongrass and ginger along with a fish sauce.

German cooks will marinate and roast beef in wine, peppercorns and ginger. We all end up with our favorites as we learn to use herbs with beef dishes.

I make a simple thyme vinegar each year that I save just for drizzling over roast beef, carrots and potatoes before roasting. It tenderizes the beef and adds a great flavor to the meat and vegetables.

The recipes below will give you an idea of how to use the herbs with beef. I don't give you specific cuts of roast or steak because any recipe can really be used for a different cut of meat as long as the amount is correct. However, if you buy inexpensive cuts of meat like I do, you'll want to marinate a little longer and at times cook longer too if it needs it.

Beef Roast Rub


3 Tbsp. minced fresh parsley

4 tsp. minced fresh garlic

2 tsp. kosher salt

1 tsp. crushed peppercorns

1 tsp. dried rosemary

1 tsp. dried basil

1 tsp. dried thyme

Combine all ingredients in a small bowl and rub on a 5-8 pound roast that has been patted dry. Rub in the mixture and roast as usual.

Beef with Herbs and Wine Sauce


3 lbs. round steak cut in 1 1/2 inch cubes

2 large sweet onions, diced

tablespoon of olive oil

1 1/2 tbsp. flour

2 cups beef broth

2 cups dry red wine

1 tsp. dried oregano or 2 tsp. minced fresh

1/2 tsp. dried thyme or 1 tsp. minced fresh

1 tsp. dried basil or 1 tsp. minced fresh

1 tsp. regular or herb salt

1/2 tsp. ground black pepper

1 lb. fresh mushrooms. large ones quartered

2-3 tbsp. butter

In a large Dutch oven or heavy pan sauté the mushrooms in 2-3 tablespoons of butter. Remove from pan and set aside. Sauté the chopped onions in the olive oil until soft. Sprinkle the meat cubes with the flour and to the onions. Brown the meat. Add the herbs, broth and wine. Cover the pot and simmer for 1 1/2 hours. Add the mushrooms and cover again. Simmer for another 30 minutes. Serve over noodles or rice. NOTES: I also cook this most of the day in the crockpot on low. If you don't want to use wine you can use all broth and add a couple tablespoons of herb vinegar.

Beef Herb Marinade


1/2 cup chopped onion

1/3 cup wine or herb vinegar

3 tablespoon soy sauce

1/4 cup olive oil

1/4 teaspoon celery seed

1/4 teaspoon ground pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

2 cloves garlic, minced

1/4 teaspoon salt

This will marinate 2-3 pounds of steak. Place in the refrigerator for 4-5 hours then grill, broil or pan fry. You can use fresh herbs but double the amounts.

Beef Roast With Vegetables And Herbs


3 pound boneless beef roast

1 1/4 pounds red potatoes; halved

1 1/2 cups baby carrots

8 ounces fresh green beans, trimmed

1 sweet onion, cut into wedges

2 cloves minced garlic

1 1/2 tsp. beef bouillon granules or soup base

1 tsp. dried marjoram

1 tsp. dried thyme

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. ground pepper

1/2 cup water

Heat oven to 350 degrees. Arrange the roast and all the vegetables in a 13x9 inch baking dish or roasting pan. Dissolve the beef base in the water. Sprinkle with the remaining ingredients except the beef/water. Pour this over top of all ingredients. Cover with foil or the lid. Bake at 350 degrees for 2 to 2-1/2 hours or until beef and vegetables are tender. Serve with the pan juices. Serves 6.

Rosemary Garlic Roast


1 tbsp. dried rosemary leaves, crushed

4 garlic cloves, minced

3/4 tsp. salt

1/2 tsp freshly-ground black pepper

5-6 pound beef roast

Heat oven to 350 degrees. Combine the rosemary, garlic, salt and pepper in a bowl; press onto the surface of beef. Place the roast in a shallow roasting pan. Roast for 2 1/2 2 3/4 hours until the roast reaches a temperature of 145F. Allow it to stand for 15 minutes before slicing. After removing the roast to a platter, add 3/4 cup of water to the pan. Place pan over medium heat. Scrape bottom with a wooden spoon while cooking 2 to 3 minutes for flavors to blend. Strain and serve with beef. 8 servings.

Chinese Beef Marinade


1/4 cup soy sauce

1/4 cup wine, herb or wine vinegar

1 inch ginger root piece, peeled and minced

1 medium onion, diced

1 clove garlic, minced

1 tsp. each salt and black pepper

Combine all ingredients in a bowl. Baste steak while it's grilling, or marinate other cuts of beef in the marinade for several hours to overnight. 

You may also enjoy:

Learning to Use Herbs and Spices: Poultry Tips

Learning to Use Herbs and Spices: Pork Tips

Learning to Use Herbs and Spices: Soup Tips

Image: Brenda Hyde


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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