Meat dishes are difficult to spoil - many housewives think so. However, do not neglect spices and seasonings, but rather understand their combination. After all, it is they who are able to give meat a unique aroma and taste.
Beef spices should be chosen depending on the method of preparation of the dish to which this meat is added. For example, red, black and allspice, oregano, basil, thyme, coriander, rosemary, cumin, marjoram and cloves are ideal options for beef broths.
To accentuate the flavor of roast beef, you need rosemary, savory, sage, tarragon, thyme, chili, or marjoram. And to make the meat more tender and softer, you can grate it with mustard before cooking. If the beef is very tough, then first soak it in a marinade of wine and vinegar.
You can use a minimal set of spices in the stew. For example, a little thyme, dill and parsley. If there are a lot of vegetables in the dish, then you will also need aromatic seasonings: rosemary, hyssop, oregano, cloves.
Not all spices need to be added to this meat, focusing on the cooking method. There are universal spices for stewing, cooking, frying, grilling, minced meat and carpaccio. The most affordable spice in every home is black pepper. It will make food richer, warmer and more flavorful.
Don't forget about garlic, because it can even be added to delicious marbled beef dishes. It will make the meat spicy and preserve its flavor. If desired, garlic can be replaced with rosemary, but with this spice you need to be careful and know when to stop. The aroma of the dish becomes "forest" and complex, but you need to add very little so that the meat does not taste bitter. Thyme twigs will help to fully reveal the taste of beef, the dish will turn out to be spicy and spicy. You can use this spice even before heat treatment, it keeps its aroma for a long time.
Beef goes well with different spices, but you still need to know when to stop and use each seasoning in small quantities.
