Name: Beef Skirt Steak
Ingredients: 1 pound beef skirt; coarse sea salt; black pepper; flour; water; 1 teaspoon butter

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Skirt Steak

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Season the beef skirt with salt and pepper, then dredge it with flour.
Place it in an earthen dish and add enough water to partly cover the meat.
Mix 1 teaspoon of butter with 1 teaspoon of flour and add it to the water.

Cook

Cook for 2 hours in a covered pot at 300°F (150°C).

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.

Beef + peppertop 10% of all pairs

Smell alikemoderate

Cooked together18,971 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Beef + buttertop 16% of all pairs

Smell alikemoderate

Cooked together10,847 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Pepper + flourtop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef skirt: Is the main cut that becomes tender and juicy during slow, covered cooking.
Flour: Dredges the meat and thickens the liquid into a light sauce.
Butter: Adds richness and fat that carries flavor into the sauce.

“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.