Herbs That Go with Beef: What, When, and Why?
While there are many herbs that go with beef, you should base your final selections on the specific cut of beef you’re cooking.
Chef Michael Lomonaco of Porter House New York says:
“All cuts of beef have a different flavor profile: There is the big beefy flavor of the strip steak, the luxurious tenderness of filet mignon, and the juicy, fatty mouthfeel of a great rib eye. Skirt steak is a juicy cut that is great served as an open-faced sandwich. Hanger steak has an offal quality to it and is different from all the others. Braised short ribs pick up all of the flavors of what they are cooked with, developing layers of deep, dark beef flavor after being cooked on the bone for hours.”
So without further ado, simply check our lists below, select the herbs that go with the type of beef you’re using, and expect a mouth-watering flavor pairing!
Herbs That Go with Beef in General: basil, bay leaf, chives, cilantro, ginger, horseradish, hyssop, mint, oregano, parsley (flat-leaf), rosemary, tarragon, thyme
Beef Brisket: bay leaf, horseradish, rosemary, thyme
Beef Cheeks: bay leaf, celery root, chives, horseradish, rosemary, tarragon, thyme
Kobe Beef: chives, ginger, horseradish, truffles (black)
Beef Loin (shell, sirloin, tenderloin): ginger, rosemary (fresh), thyme, wasabi
Beef Oxtail: basil, bay leaf, ginger, parsley (flat-leaf), thyme
Roast Beef: horseradish, rosemary, thyme
Beef Round: cilantro, parsley
Beef Shank: ginger, green onions
Short Ribs: basil, bay leaf, celery root, chervil, chives, cilantro, ginger, horseradish, oregano, parsley (flat-leaf), rosemary, sage, savory, tarragon, thyme (fresh)
Steak in General: basil, bay leaf, celery root, chives, cilantro, ginger (fresh), herbes de Provence, horseradish, lemongrass, parsley (flat-leaf), rosemary, scallions, tarragon, watercress
Filet Mignon: rosemary, thyme
Flank Steak: cilantro, oregano
Hanger Steak: celery root, ginger, scallions, thyme
Rib-Eye Steak: oregano, rosemary
Skirt Steak: oregano, parsley (flat-leaf), rosemary, scallions, thyme
Quote and herb suggestions from The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg.