herbs for beef mince

Lean Beef Mince Fresh Tomatoes Mixed Herbs Fresh Garlic Chopped Onion

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Beef steaks, roasts and ground meat all have strong, but distinct, inherent flavors. While many of the same herbs and spices enhance the beef’s natural flavor in all these forms, choosing how and when to introduce them can make a big difference in your final meal.

The basic four spices for beef dishes are so well-established that they have their own nickname –SPOG: salt, pepper, onion and garlic. The onion and garlic can be powdered or fresh or a mixture of both. On asolid hunk of meat like a roastor athick steak, it’s best tosprinkle 1/4to1/2 teaspoon of salt per poundon all surfaces of the meat at least an hour and up to 24 hours before cooking. The longer it sits, the more the salt will be drawn in toward the center, seasoning the meat throughout.

On the other hand, when you are using ground meat, either to make ahamburgerorchiliortacos, you’ll want to use thesame amount of salt, but not until just before cooking. Salting ground beef early will just draw moisture away from the strands of meat and cause them to stick together.

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Once your basic seasoning provides a backdrop, flavoring spices can bring forward different aspects of beef to best complement them, depending on your dish.Dried spicesareconvenient,but theylose potency over time.If you bought yours at the supermarket when you moved in three years ago and still have the same bottles, it’s time to start over! Many natural food stores let youbuy spices in small amounts.

The most common flavoring herbs used for roasts and steaks arerosemary, thyme, oreganoandsage. The dried versions can be added to the cooking liquid for long-cooking pot roasts to infuse them with flavor. They can also be sprinkled on before cooking steaks – although they will burn over the high heat of a grill and are better applied after cooking when the steak is resting.

An important thing to consider when selecting seasonings for your meal is that you should be seasoning beef based on the cut. Tough, braise-friendly benefits from hearty herbs that can stand up to a simmer, while a quick-cooking ground beef has much more flexibility and can support a broader range of flavors.

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For more than a decade, Spices, Inc. has been sourcing spices and herbs from around the world. We want to help you make the best food possible by providing you with more than just seasonings. We also want to pass along the knowledge of how to make a terrific meal by making your spices work for you.

Black pepper has a resinous, piney quality and a bit of heat that radiates from its center, but it also has a lighter, floral aspect among its top notes that helps deliver a bit of playfulness.

These four spices will help you create a delicious meal if you have nothing else in the house. They also go well with other beef-friendly spices and herbs [beef category page] and can create a solid base of flavor that you can build on for all your favorite beef dishes.

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