HERBS FOR BEEF
Winter or summer, we are a nation of red-meat eaters. We also love our herbs, and those that go with red meat are the strongly flavoured herbs that hold their own.
Thyme, rosemary, Italian parsley, oregano, sage and bay leaf can be described as robust herbs, in flavouring and in vigour. Except for Italian parsley, they are perennials that can be har vested all year round.
From traditional to cutting edge
Traditionally, a ‘bouquet’ of three or four herbs are slow cooked with chuck, brisket, shin or oxtail, so that their flavours infuse the dish. A beef stew or casserole without herbs is like a wedding without champagne – a little bit flat.
But there are other
