Comments on: What herbs can you use with roast beef?

By: cool_chef

cool_chef — Fri, 06 Nov 2009 01:24:59 +0000

What do you like? I put anything from pickling spice to a simple salt,pepper,garlic,rubber thyme mixture on mine. Cook it fat side up with lots of salt on the fat. This way the flavours will go thru the beef.
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By: grumpcookie

grumpcookie — Fri, 06 Nov 2009 00:59:59 +0000

mixed herbs, add them to the gravy, also a glass of red wine if you have any.
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By: Highlandtrog

Highlandtrog — Fri, 06 Nov 2009 00:17:59 +0000

Leave the herbs off the beef – just some rough ground black pepper – but use the rosemary & perhaps mixed herbs in with the roast potatoes …..LOVELY!
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By: charlievarley

charlievarley — Fri, 06 Nov 2009 00:06:59 +0000

Sunshine is right you dont need herbs to have a great roast of beef but you must have yorkshire puds or its just not the same
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By: Steve_Mcqean007

Steve_Mcqean007 — Thu, 05 Nov 2009 23:19:59 +0000

The basil is what I use to give a "sweet flavor" to the beef. I also add a little garlic, salt and pepper to taste.
There are many herbs that go well with Roast Beef. Here are some helpful links that may guide you to the particular "taste design" that you seek:

http://www.seedsofknowledge.com/herbs4.html
http://southernfood.about.com/od/crockpotpotroast/r/cpweekly28.htm
http://www.australian-beef.com/beef/recipes/method/12.shtml
http://www.open2.net/healthliving/home_lifestyle/perfect_roast_beef.html
http://beef.betterrecipes.com/italianribroastwrootvegetablesandfreshherbs.html

Keep in mind that many wines and liquors are used to flavor beef:
http://www.beekmanwine.com/beefindex.htm

History of Roast Beef:
http://encyclopedia.thefreedictionary.com/roast+beef
http://en.wikipedia.org/wiki/Roast_beef

You may want to research "wild herbs" insidious to your area that you can pick and use.
Good Luck
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By: luke m

luke m — Thu, 05 Nov 2009 22:55:59 +0000

carrots,celery,onion,garlic,red-wine,salt and pepper !!! (lots & lots )
why make soup when you want meat !!!!!

don’t get wet ! cause then you’ll need the soup !!
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By: John L

John L — Thu, 05 Nov 2009 22:43:59 +0000

There are varying tastes. I like to cut slots with a paring knife and insert sliced slivers of garlic. Seasoning the outside surface sprinkling with salt, red pepper, and thyme. One could use black pepper instead of red pepper. I would not use an herb blend because it may contain herbs that are not good with beef like sage which is better with pork & poultry. Rosemary is great with poultry. I like basal with any meat using tomatoes. Herbs are ment to enhance flavor not be the dominant flavor, better to use too little than too much. This is personal preference, opinions vary.
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Betty Crocker herb chart

By: hugatunity

hugatunity — Thu, 05 Nov 2009 22:16:59 +0000

Go basic: black pepper
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By: Alfie

Alfie — Thu, 05 Nov 2009 21:26:59 +0000

Leave the rosemary/basil until you're onto pork or lamb/tomato-based sauce. Just now reach for your BAYleaves, dried or fresh, and a tidgy bit of freshly coarse-ground black pepper. Bon appetit!
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By: Sunshine

Sunshine — Thu, 05 Nov 2009 20:46:59 +0000

I’m with John B, you don’t really add herbs to beef it would spoil it. Black pepper would be ok though.

If you want herbs, add them to your potatoes. Or mustard, or chopped spring onions.

Happy eating.
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