What Goes With Beef

42 Amazing Beef Pairings For You To Try

· September 14, 2022

Beef Pairings

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Beef. Click on any match to view its flavor matches.

  • Broccoli

    E.g. Chinese beef and broccoli stir-fry.Beef and broccoli stir fry is one of the most popular dishes in American Chinese restaurants. It’s a simple mix of thinly sliced beef, fresh broccoli florets, oyster sauce, and ginger.

  • Ginger

    E.g. Beef "ribbon" kebabs .OMG these kebabs are so goooood.

    Flank beef marinaded in a fragrant yoghurt mix of ginger, almonds, ground coriander, mace, nutmeg and peanut oil. Notice there is no garlic in this recipe? It's all about the ginger.

    Don't worry about exact measurements - just get a mixing bowl, add your beef and let your eyes and nose guide you into how much of each you should add. Don't be shy with the peanut oil and make sure you grate the ginger to get the most flavor out of it.

    Rub the marinade in and leave for at least 24 hours to really make the meat tender. In the fridge please. We don't want flies.

    Now the difference between "meh" kebabs which your peasant friends make and the "Holy **** did you make this" variety is down to one simple thing - yoghurt.

    Most people know that. But what they don't know is that it's the consistency of the yoghurt which really matters.

    Since yoghurt is what helps to tenderize the meat and infuse it with the marinade's flavors it makes sense to want the yoghurt to cling to the meat as much as and for as long as possible so it can work it's magic.

    The problem is most yoghurt actually contains a load of water. If you use it as is, your marinade will slowly slide off the meat and form a paddling pool at the bottom of the bowl before it even had a chance to work.

    To avoid this, grab a clean kitchen towel and place the yoghurt in the middle. Wrap the towel up and start squeezing the excess water out ( over the sink would be best unless you want yoghurt juice on your feet ). Then, unravel and scrape the thick yoghurt paste with a spoon into your dish and mix in your spices. The difference is instantly recognizable.

    Your welcome.

  • Mushroom

    E.g. Veal Blanquette.Veal Blanquette is a traditional French stew dating back to the 18th century. It can be made with many different types of meat such as pork and chicken, but veal is the iconic ingredient. Rather than browning the meat, it is gently cooked in a broth made from white wine, aromatic vegetables, and plenty of sliced champignon mushrooms. The meaty broth is then thickened with flour and enriched with cream and egg yolk to create a silky white sauce.

  • Onion

    E.g. French onion soup.Beef always tastes great with onions; steaks, beef pies, and stews, always get a boost with a little onion in the mix. One less obvious example of their affinity is the classic French onion soup.

    In this dish, onions are gently cooked in butter until they are perfectly caramelized. Good quality beef stock is then added to the pan lifting all the sticky caramelized sugars from its base and slowly simmered to deepen the savory flavors. The final step is to pour the soup into a bowl, layer it with slices of baguette bread and grated gruyere cheese, and pop the lot into the oven until the cheese melts.

  • Orange

    E.g. Beef Daube Provencal.A great example of this pairing is the Chinese dish Orange Beef; a stir-fry of thinly sliced beef, orange zest, and soy sauce. But it is the French dish Beef Daube Provencal that I want to use to illustrate this pairing. It is an easy-to-make braised beef dish that is cooked entirely in one single pot. Stewing beef and orange zest are slowly cooked over several hours in white wine along with olives, tomatoes, and aromatics. If you are feeling a little extravagant, you can even add a little cognac. The result is a satisfying dish with tender, flavorful beef and undertones of orange. You can learn how to make it at the amazing French Cooking Academy channel.

  • Pear

    E.g. Beef rib roast with pear-brandy glaze.Beef and pear may sound like an unusual combination especially considering the mix of meat with fruit. But the combination is brilliant.

    In Korea they have a very famous traditional dish called Bulgogi. Tender thin slices of beef are marinated in a pear and soy sauce marinade and then fried on high heat reducing the marinade to a sweet and sticky sauce.

    Back in the west, a popular way to combine the two flavours is through roasting a rack of beef in the oven and then coating it in a pear glaze. You can find such a recipe here.

  • Red wine

    E.g. Beef Bourguignon.Like its sister chicken dish Coq au Vin, Beef Bourguignon is a beef stew that is also cooked in red wine and often served with rice or potatoes. The dish is quite a time-consuming affair but slow cooking allows the wine’s acidity to tenderize the meat so it breaks apart at the slightest touch. Together with the rich aromatic broth, it leads to a beautiful melt-in-your-mouth experience. The important thing is to use a good Bergundy wine, such as Pinot Noir. Don’t use that rancid bottle you opened 10 weeks ago and keep under the sink. Leave that for cleaning the bath taps.

  • Spinach

    E.g. Maultaschen - German ravioli.Maultaschen is a traditional German dish from the southwestern region of the country. It’s made by filling pasta dough parcels with lightly spiced beef and spinach and then cooked in boiling water. They look a little like Italian ravioli yet are larger and often served in a broth.