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Bouillie Beef

A slow-cooked beef stew with turnips, carrots, celery, and optional fried bread, greens, or fried mutton chops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery 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 ↓

Bouillie Beef

Ingredients

Directions

Cook the beef

  1. Place the brisket of beef in a kettle and cover it with water.

  2. Boil the beef for 2 hours, then reduce heat and simmer for 6 hours.

  3. As the water evaporates, add more water to keep the beef covered.

Make the soup and serve

  1. One hour before finishing, remove some broth for soup.

  2. In the broth, boil turnips, carrots, and celery, seasoning with salt and pepper.

  3. Serve the beef on one plate and the soup in another, optionally adding fried bread and greens.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

What each ingredient does

Brisket of beef
Long simmering breaks down connective tissue, making the meat tender and flavoring the broth.
Turnips
Add body and mild sweetness to the soup as they cook in the broth.
Carrots
Add natural sweetness and color to the soup.
Celery
Adds aromatic, savory flavor to the broth.

The step that matters

Keeping the beef covered with water. As water evaporates during the long simmer, exposed meat can dry out and toughen. Topping up the water keeps the beef moist and the broth consistent.

Swap the turnip

How well each one fits the dish's main ingredients (beef, carrot, celery, pepper, bread, mutton):

  1. Tomatofits better
  2. Capsicumfits about as well
  3. Turnipthe original
  4. Leekfits about as well

Fit is the average pairing score against beef, carrot, celery, pepper, bread, mutton. 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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