Thyme, rosemary and pepper
Thyme and rosemary for beef, without letting the herbs take over.
Start with these
- 4 gfine iodised table salt
- 1 tspdried thyme
- ½ tspdried rosemary, finely crushed
- ½ tspground black pepper
The quantities give you somewhere to start. These combinations have not been fully tested at home as recipes. Herbs are dried and spices ground unless stated otherwise. Amounts are calculated from a 500 g base. When making more, you may need less herbs, chilli and salt than a straight increase gives you. Use measuring spoons and begin with less if unsure. Taste only once the food is cooked.
The salt quantity is for 500 g plain, unsalted boneless meat. 4 g is a starting suggestion (0.8 % of the ingredient weight), you do not need to use it all. Weigh fine table salt; flakes and fine salt fill a teaspoon differently. Distribute the salt over the meat before cooking. This is the total quantity, not a further dose after cooking. If the ingredient is already marinated, salted or brined, skip the suggested salt. Use less or leave it out if you are using salty stock, cheese, soy sauce or a spice blend with salt. Taste and add more salt, if needed, once the food is cooked.
When should the spices go in?
- Dry the meat and brown it in a little olive oil. Brown in batches if the pan becomes crowded.
- Lower the heat after browning. Add herbs and pepper to the pan juices or a little oil, then turn the meat to distribute the flavour without burning the spices.
- Finish cooking according to the cut you are using. Add any fresh herbs or sumac at the end.
The final detailAdjust the sauce with a little acidity if it seems heavy.
AI-generated illustrations.