Why it works: Beef and sherry work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 871 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Beef Tea
Ingredients
Directions
Prepare the beef
Cut the beef into small pieces.
Place the beef in a large, tight-sealing jar.
Cover the jar securely and place it in a kettle of cold water.
Extract the juice
Bring the water to a boil and let it simmer for 1 to 2 hours until the juices are extracted.
Strain the juice through a fine cloth.
Add salt to taste.
If a weaker food is needed, omit the wine; otherwise, add it for a restorative effect.
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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Beef + sherrytop 21% of all pairsSmell alikemoderateCooked together871 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef
- Provides the meat juices that make up the broth's flavor and body.
- Madeira or sherry
- Adds aroma and a mellow sweetness to the finished broth.
“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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