Name: Brown Stock
Ingredients: 5 lbs shin beef; ½ gallon water; 10 peppercorns; 5 cloves; 1 bay leaf; 1 tablespoon salt; 2 sprigs parsley

Why it works: Clove and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,768 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Brown Stock

Ingredients

Directions

Cut the lean meat into 1-inch pieces and brown it in a hot frying pan using the marrow from the bone.
Put the bone and fat in a kettle and add the cold water. Let it stand for 20 minutes.
Place the kettle over heat and bring to a boil, removing the scum as it rises.
Add the browned meat, cover the kettle, and reduce heat to maintain a boil for 5 hours.
Add the prepared vegetables and seasoning, then cook for an additional 2 hours.
Strain the stock and cool immediately.

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.

Clove + parsleytop 6% of all pairs

Smell alikestrong

Cooked together6,768 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Beef + parsleytop 16% of all pairs

Smell alikemoderate

Cooked together5,866 recipes

Shared aroma: 2,4-decadienal (seaweed).
Beef + clovetop 18% of all pairs

Smell alikemoderate

Cooked together5,462 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).