Points Of Interest

Tarragon leaves boast a delicate, anise-like flavor with hints of mint and pepper. It is most famous for its role in French béarnaise sauce and the herb mix fines herbs.

• Light grayish to forest green color
• Irregularly sized pieces

Suggested Uses

• Combine with mustard, olive oil and white wine vinegar for a delicious salad dressing
• Use to season shrimp, chicken, vegetable and egg dishes
• Infuse in bearnaise or hollandaise sauce

Basic Preparation

Ready to use. Add to taste.

Recipe

Best Barbecued Beef

1-4 lb top round roast

1/4 cup lard

1/2 tsp crushed dried red chili pepper

8 Tbs unsalted butter

1/2 cup cider vinegar

1 tsp tarragon

1-1/2 cups red wine

1/3 cup grated onion

2 Tbs Worcestershire sauce

1 clove garlic, minced

Rub the beef with half the lard and all the red chile. Place meat in large bowl. In a medium saucepan,

bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from

heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat.

Refrigerate, uncovered, for up to 2 days, turning the meat frequently. Preheat broiler. Transfer meat

to a broiler pan. Position the meat 3-4 inches from the broiling unit, and broil for 15 minutes. Turn

the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil

another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let

the meat stand 15 minutes before serving. Makes 8-10 servings.