Marinades and aromatic complements
Beef is so versatile that the aromatic possibilities and
marinades are endless!
Fresh herbs
- basil,
- tarragon,
- savoury,
- bay leaf,
- marjoram,
- oregano
- sage
Spices
- Allspice,
- Cumin,
- Cinnamon,
- Nutmeg or
- Paprika also enhance the taste of beef.
Marinades
There are two types of marinades: dry and wet.
- A dry marinade increases the flavour.
- A wet marinade using an acidic ingredient such as lemon juice tenderizes medium and less tender cuts of lamb.
- The less tender cuts, those that are more economical, will also produce good results if carefully prepared with marinades.
- Beef that has been marinated for at least one hour will be more tender and flavourful. The result will be even more satisfying if the meat is allowed to marinate overnight.
- The longer the meat is marinated, the more aromatic it becomes. Do not exceed 24 hours however, because after that time, the marinade actually begins to cook the meat.
Flavoured butter
Flavoured butters are a classic addition to grilled beef.
- Cream the butter using a wooden spoon.
- Add the condiment of your choice, it can be quickly-seared chopped shallots reduced in a little red wine and chilled, or any chopped herbs and spices of your choice.
- Shape the butter into a log by rolling it in plastic wrap.
- Refrigerate until firm and then cut into individual servings.
For suggestions to guide you in selecting the seasonings and other foods that best complement meat and poultry, consult our fruits, herbs, spices and condiment affinities charts.