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Roast Beef, Tomato Sauce; Jelly

Roast beef served with tomato sauce and jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,448 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Beef, Tomato Sauce; Jelly

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the beef with salt and pepper.

Roast and serve

  1. Roast the beef in the oven until it reaches your desired doneness.

  2. Serve with tomato sauce and jelly.

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 + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

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

  2. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 provides the savory meat flavor.
Tomato sauce
Adds acidity and moisture alongside the roasted beef.
Jelly
Adds sweetness that contrasts with the savory beef.

The step that matters

Roast until the desired doneness. Meat keeps cooking after it leaves the oven, and internal temperature determines texture and juiciness. Pulling it at the right point prevents it from becoming dry or tough.

“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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