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Oregano, Thyme, Rosemary
This meat blend is great in any hearty beef or lamb stew. Simply rough chop all of the herbs and place on top of a square foot sheet of cheese cloth. Gather all of the corners and tie herbs into a small pouch. While the stew is simmering add in the herb pouch and allow it to cook for up to 1 hour.. When stew is ready to serve simply remove herb pouch and discard.
This meat blend makes a delicious rub or marinade for grilled or roasted beef. Just combine finely chop herbs with olive oil, salt, pepper, and brown sugar. Rub this mixture all over steaks or beef tenderloin and allow to sit for 10-30 minutes. Grill or roast to desired doneness.
Try this recipe for a quick and easy herb pan sauce for steak or veal: In a small skillet heat 1 Tbsp olive oil and sauté 1 chopped shallot over medium heat until soft. Stir in 1 Tbsp flour and cook for 1-2 minutes then add 1 cup of beef stock, whisking to prevent any lumps. Bring mixture to a simmer and add 3 Tbsp of chopped herbs (meat blend), cook for 3-4 minutes or until sauce has thickened. Turn off the heat and stir in 1 Tbsp heavy cream. Season with salt and pepper and pour over your favorite grilled steaks or veal chops
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