|
|
Beef’s hearty flavor is enhanced by the flavors of many herbs and spices. Just about any herb or spice will do the trick. Try onion powder, garlic (fresh or powder), sugar, ground or whole black peppercorns, ground red pepper (cayenne), thyme, cumin, mustard, ginger or oregano. Avoid tarragon and rosemary, as their flavors will compete with the beef’s natural flavor rather than enhance it.
One of the most effective ways to season beef is by using a rub. A rub is a dry combination of multiple herbs, spices and other seasonings that are pressed onto the beef’s surface prior to cooking. A wet rub, is paste-type rub that uses a small amount of liquid (oil, crushed garlic, mustard, soy sauce or Worcestershire sauce) to blend the ingredients before spreading them onto the meat’s surface.
Once seasoned, cook roasts according to the recipe instructions. Salt roasts after cooking. Salting prior to cooking draws moisture from the meat, affecting the tenderness and juiciness of the finished roast.
|
|
If you spend all that time and money picking out the perfect cut of beef, it would be a shame to cook it poorly. What are a few tricks of the trade? It's simple: seasoning. The best seasonings make the best dinners!
