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Which herbs go best with beef? That is, if you can find one that matches the flavor of beef—or if you already are)—it will likely be in the 80s or so.
Herbs and meat pairing is very subjective. It all depends on individual’s food palate. What tastes good for you may not be for him. Regardless, it is recognized that certain herbs pair wonderfully well with beef.
Beef is rich meat meaning it contains a lot of protein and fat. Thus, you need to use strong and savoury herbs to hold their own flavours. Else, the taste and aroma of the herbs are lost. However, always bear in mind that balance is the key to palatable dishes.
Thyme is one of the more versatile herbs. Its sweet warmth and floral aroma make this herb an excellent pairing for all types of dishes, adding a touch of depth. When paired with beef, thyme rounds out the flavour of the meat with its lemony notes.
Most people think of parsley as a garnish. I am guilty of that too. This herb can add a lovely fresh flavour to any beef dish. It has a vibrant, aromatic flavour with a slightly lemony aroma.
An indoor herb garden will give you continuous supply of fresh herbs all year round. Cutting sprigs of herbs and use them almost immediately ensures maximum flavour and nutrition. Also, avoid wastages as you are only cutting what is needed.
Buying fresh herbs from the grocery stores has a minimum amount to purchase. Therefore, you may end up with leftovers. Although you can store them for a few days, nothing beats using them fresh!
Cooking can be fun! And I encourage you to experiment with various herbs to flavour your beef. The 6 common cooking herbs listed here are the best herbs with beef but there are others that pair just as well. For instance tarragon, marjoram and chives.

Which herbs go best with beef? Keep reading and you will!

The piney notes of rosemary contradict the heavy flavors that beef often offers. While this is a great herb to use on just about any cut of beef, it’s especially great for larger cuts of beef that will require longer periods of time to cook. When rosemary has the chance to soak into the meat that you’re preparing, you can count on a flavorful and delicious piece of meat. We are also partial to believing that there’s no such thing as too much rosemary and that you can incorporate it into your side dishes for a well-rounded and cohesive meal.

Sometimes even the simplest of herbs can make a big difference to the flavor of your meat. Basil is an herb that most of us have on hand. If it’s a flavor that you’re fond of, consider trying it when preparing your beef. Because basil has such a strong and recognizable flavor, we suggest adding it to your recipe towards the end of your meat preparation. This will provide just enough of the bold basil flavor without it overpowering the natural deliciousness of the beef.

This herb was once used only as a garnish, but in the past couple of years, we’ve seen it flourish into a dominant seasoning that spikes flavor. Parsley is best when fresh, so if you’re planning on trying a recipe that uses parsley as a dominant flavor, make sure that you’re only using fresh parsley and not the grounded up or dried parsley commonly found in the seasoning isles. Similar to basil, parsley has a very recognizable and bold flavor, so it’s best when added towards the end of the preparation process.

It’s about thyme! This is an herb that adds so much flavor to meats we had to talk about it. In all seriousness, thyme is an herb that can elevate just about any dish.