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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.
Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.
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Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.
The National Heart, Lung and Blood Institute, a governmental agency devoted to health, lists a smaller group of its suggested flavorings for beef: bay leaf, marjoram, nutmeg, onion, pepper, sage, and thyme.
Now, take a look at a list of five great herbs for flavoring beef with explanations of why those herbs made the cut. And, whenever possible, use fresh herbs rather than dried herbs in your recipes. If you can grow your own herbs, even better, it will ensure maximum freshness and best taste.
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