The side dish is meant to enhance the taste of the meat, to help assimilate the proteins and fats, but also to complete the menu in nutrients. For instance, beef goes very well with vegetables: boiled or bakes potatoes, green beans, asparagus, cauliflower, carrots, broiled, stir-fried or baked, as well as salad, spinach and herbs, all fresh.
For the beef consumers, the most appealing part of the menu is the roast, whether it is about oven roasted round cuts or broiled steaks on the grill or in the pan. But for a healthy menu it is also important to choose correctly the garnish for our beef dish.
Which is the right garnish for the Angus beef dish?
As a rule, for Angus beef round cuts that require stewing or oven roasting, the best garnishes are made out of roots and cooked vegetables, cooked alongside the beef at the same time and in the same roasting pan. When the roast is ready, the juices leaked out should be mixed with the mashed roots and with a red wine reduction, in order to obtain delicious sauces.
Grilled steaks and pan-fried steaks pair well with red pepper, asparagus, onion and mushrooms. The vegetables can be stir-fried in a little spiced and melted butter, or seared on the grill alongside the beef piece.
Angus rib eye and T-bone have a fine texture and are rich in fat, which make them very tasty and flavoured. After frying such richly marbled beef cuts, in the pan remains enough melted fat for the stir-frying of the vegetables for the side dishes.
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