Herbs with Meats
Answered by: Yvonne Tremblay
Question from: Janice Porter
Posted on: July 30, 2004

What are some good herbs to use on roast beef or pork roast or chicken?

Using fresh herbs with meat could be as a marinade, an herb jelly served along side (Rosemary or Mint Jelly, see my book "Prizewinning Preserves"), in a sauce to go with it, in a dressing for a salad with the meat in it.

My favourite way to add herb flavour to meat is to make a paste that is spread over the meat and then marinated for several hours. For pork, especially tenderloin, puree equal amounts of rosemary, sage and thyme in food processor with garlic until chopped well. Add a few spoons of Dijon and a bit of oil to make a spreadable paste. Spread over meat and wrap with plastic wrap. Marinate in refrigerator for about 3 hours. (recipe for Pork Tenderloin see my book "Thyme in the Kitchen")

Often dried herb blends are used with meats, such as Herbs de Provence are used as a rub or in marinades. It includes: thyme, marjoram, rosemary, summer savory, bay leaves and lavender flowers.

I like tarragon butter with grilled steak.

For more information please see previous Q&As on salt substitutes, on the Herbes de Provence mixture, and on herbs for meats and vegetables.

"Thyme in the Kitchen" and "Prizewinning Preserves" are available from Richters. Please visit www.yvonnetremblay.com for more information.

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