Herbs That Go with Beef: What, When, and Why?

By Jessica Lymberopoulos May 17, 2012 No Comments on 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.

New York Strip denver local

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

rib eye steak

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.

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