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Beef a LA Mode

A stuffed roast of upper round beef seasoned with spices, bread crumbs, pork, and onion, baked slowly in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Beef a LA Mode

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 the seasoning and stuffing

  1. Mix salt, pepper, ginger, mace, cinnamon, and cloves.

  2. Rub the mixture into the beef and let it sit overnight.

  3. In the morning, combine bread crumbs, diced pork, thyme, sage, pepper, nutmeg, cloves, and minced onion.

  4. Moisten the stuffing with milk or water and stuff it into the beef.

Tie and prepare the beef

  1. Use a skewer to secure the beef's ends and bind it with tape.

  2. Make incisions in the beef and fill them with stuffing, then dredge the beef with flour.

Roast

  1. Place the beef in a dripping pan and pour hot water over it.

  2. Cover with a large pan to retain steam and roast at 300°F (150°C) for 3 to 4 hours.

  3. If the meat is tough, stew it in water until tender before roasting.

Make the gravy

  1. For gravy, skim off fat and stir in beaten egg yolks after removing from heat.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  4. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Upper round of beef
Forms the main body of the dish and becomes tender during long, slow roasting.
Fine bread crumbs
Absorb moisture and hold the stuffing together inside the beef.
Fat salt pork
Adds fat that keeps the lean beef moist and flavourful as it cooks.
Flour
Dries the meat surface and helps it brown during roasting.
Eggs
Thicken the gravy as their proteins set gently with heat.

The step that matters

Stir in the egg yolks off the heat. Egg proteins set at around 160°F (70°C) and scramble if overheated, so removing the gravy from heat before stirring in the yolks keeps it smooth and thickened.

Swap the mace

How well each one fits the dish's main ingredients (pepper, ginger, cinnamon, clove, beef, bread, pork):

  1. Allspicefits better
  2. Nutmegfits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against pepper, ginger, cinnamon, clove, beef, bread, pork. 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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