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Glazed Meat

A savory dish of meat simmered with herbs and vegetables, then glazed and finished in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Glazed Meat

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Braise

  1. Place meat in a pot and cover with a sheet of white paper.

  2. Add water or stock, herbs, onions, celery, carrots, and season with salt.

  3. Cover the pot tightly and cook on a moderately hot stove for 2-3 hours.

  4. Drain the meat and gravy in a colander, keeping it hot.

Glaze and finish

  1. Skim the gravy and boil quickly until it thickens.

  2. Brush the glaze onto the meat and place in a 350°F (175°C) oven for a few minutes.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Meat + celerytop 18% of all pairs
    Smell alikelow
    Cooked together1,880 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Meat trimmings or fresh meat bones
Provide the flavour and gelatin that the reduced gravy turns into a glaze.
Water or stock
Forms the moist cooking liquid that gently braises the meat and extracts its flavour.
Onions
Add aromatic sweetness and depth to the braising liquid as it cooks.
Carrots
Add sweetness and body to the gravy as they soften during the long cook.

The step that matters

Boil the gravy quickly until it thickens. Rapid boiling reduces the thin liquid by evaporation and concentrates the dissolved gelatin and sugars. If it is reduced too slowly or too little, the glaze stays runny and will not cling to the meat.

Swap the onion

How well each one fits the dish's main ingredients (meat, celery, carrot):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against meat, celery, carrot. 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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