Beef is reported to get honors on a dinner platter if treated as virgin instead of basting it with marination, seasonings and sauces and then cooking it on a high heat. An article in The Guardian elaborates on the importance of indulging into a fatty piece of beef once a while and cooking it rare to enjoy the succulence of the beef at its optimum.
Facts provided in the article claims that intense flavor of the beef is such that it does not require any herbal basting to interfere with the cooking of meat along with its fat and bones. Research provides that chefs and home cooks often wed a beef chuck with onions, garlic, herbs and citrus juice.
However, the article somehow relegates the added flavors to the roasting pot to enhance the flavors of the juices that oozes out when meat cooks with the fat. Briefly, a fatty indulgence with beef is worth it when the succulent flesh is tasted in isolation of other flavors, which can work as a good pairing with mild flavors of parsnip, beetroot or lentils.
