Name: Spiced Beef
Ingredients: 2 pounds tender lean beef in a saucepan; 1 cup each of wine; 3 tablespoons vinegar

Why it works: Wine and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,493 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Spiced Beef

Ingredients

2 pounds tender lean beef in a saucepan
1 cup each of wine
3 tablespoons vinegar

Directions

Put 2 pounds tender lean beef in a saucepan with 1 cup each of wine and water, 3 tablespoons vinegar, cinnamon, pepper, salt and onions ; cover the saucepan tight ; place over a slow fire for 2 hours ; take the meat from the gravy and let cool. To be served cold.

Nutrition, whole recipe (rough)

278Calories

26 gProtein

15 gFat

1 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Wine	2 tbsp cooking wine (30ml)	25
Vinegar	1 tbsp (15ml) distilled	3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

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.

Wine + vinegartop 12% of all pairs

Smell alikemoderate

Cooked together3,493 recipes

Shared aroma: sotolon (curry, maple).
Beef + winetop 19% of all pairs

Smell alikemoderate

Cooked together2,372 recipes

Shared aroma: 3-ethylphenol (must).
Beef + vinegartop 28% of all pairs

Smell alikemoderate

Cooked together2,895 recipes

Shared aroma: beta-damascenone (apple, rose).