Why it works: Clove and summer savory match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Spiced Beef
Ingredients
Directions
Cook the beef
Boil the shank of beef in just enough water to cover it until the meat falls from the bone.
Chop the meat finely.
Season and set
Spice the meat with cloves, black pepper, coarse sea salt, and summer savory.
Add enough of the boiling liquid to moisten the mixture well.
Press the mixture into molds and let it cool.
Slice for use when cold.
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.
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Clove + summer savorytop 3% of all pairsSmell alikestrongCooked together143 recipes
Shared aroma: estragole (anise, licorice).
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Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Pepper + summer savorytop 7% of all pairsSmell alikemoderateCooked together671 recipes
Shared aroma: estragole (anise, licorice).
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + summer savorytop 16% of all pairsSmell alikemoderateCooked together152 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef shank
- Provides the meat that is cooked tender, then chopped and pressed into a set loaf.
- Boiling liquid from beef
- Moistens the chopped meat so it stays juicy and binds when pressed.
- Cloves
- Add warm, aromatic spice flavour to the meat.
- Black pepper
- Adds sharp, aromatic heat that seasons the meat.
- Summer savory
- Adds a peppery, herbal aroma that complements the beef.
The step that matters
Moisten the mixture well. Chopped cooked meat dries out easily and will not hold together when pressed. Adding enough hot cooking liquid keeps it moist and lets it set firmly as it cools.
Swap the summer savory
How well each one fits the dish's main ingredients (beef, clove, pepper):
- Allspicefits better
- Marjoramfits better
- Cinnamonfits better
- Summer savorythe original
Fit is the average pairing score against beef, clove, pepper. 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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