Herbs That Compliment Beef
Whenever possible use fresh herbs to add flavor and interest to your beef. If, however, you are using dried herbs, make sure they are not so old that their flavor is gone. To check, rub between your hands to see if they still have an aroma.
Bay leaf: Use in stews, stocks, soups and spaghetti sauces.
Cilantro: Good in Mexican and Southwest dishes and salsas.
Oregano: Great on roast beef, pizza with beef sausage, beef stews and spaghetti sauces.
Thyme: Use for meatballs, stuffings and beef Burgundies.
Tarragon: Great flavor in sauce for beef.
Basil: Great in soups, stews, pasta sauces and meatballs - any dish with tomato in it.
When chopped finely, these herbs can be used alone or in combination to make wonderful rubs for all steaks and roasts.
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