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Boiled Meats

A boiled beef and pork dish seasoned with salt, pepper, and served with catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Boiled Meats

Ingredients

Directions

Prepare

  1. Stick a knife into the beef in several places.

  2. Insert pieces of pork into the cuts.

Cook and serve

  1. Boil the beef for three hours, seasoning with salt and pepper at the start.

  2. Serve on a hot platter with catsup.

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

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 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

Beef
Forms the main body of the dish and becomes tender during long simmering.
Pork
Adds fat and extra flavour to the meat as it cooks in the pot.
Coarse sea salt
Seasons the meat from the start of cooking, flavouring it throughout.

The step that matters

Boil the beef for three hours. Long, gentle boiling breaks down tough connective tissue in a round or rump cut, making it tender. Starting the seasoning at the beginning lets salt penetrate the meat as it cooks.

“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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