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Culotte De Boeuf Au Macaroni

A beef culotte served with macaroni, reduced espagnole sauce, Parmesan cheese, and tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Culotte De Boeuf Au Macaroni

Ingredients

Directions

Prepare

  1. Prepare the culotte de bœuf as described in the boiled beef recipe.

Make the macaroni

  1. Blanch the macaroni, then place it in a saucepan with blond of veal and ground black pepper.

  2. Once the macaroni is cooked, drain it and add the reduced espagnole sauce and grated Parmesan cheese.

  3. Mix everything thoroughly.

Serve

  1. Arrange the piece of beef on a platter and place the macaroni around it.

  2. Serve with tomato sauce on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Parmesan cheese + tomatotop 9% of all pairs
    Smell alikemoderate
    Cooked together2,490 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Sauce + tomatotop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroni
Forms the bulk of the side dish and carries the sauce.
Reduced espagnole sauce
Adds body, moisture and savoury depth to the macaroni.
Grated parmesan cheese
Adds savoury flavour and helps bind the sauce to the pasta.
Blond of veal
Adds moisture and a light savoury base as the macaroni cooks.

Swap the tomato

How well each one fits the dish's main ingredients (veal, pepper, sauce, parmesan cheese):

  1. Tomatothe original
  2. Capsicumfits about as well
  3. Spinachfits less well
  4. Asparagusfits less well

Fit is the average pairing score against veal, pepper, sauce, parmesan cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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