Why it works: Beef and ghee work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 135 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Baked Beef
Ingredients
Directions
Prepare
Wash the meat and rub coarse sea salt and ghee all over it.
Place the meat on a grid in a tin.
Bake
Add 2 to 3 tablespoons of hot water to the tin for gravy drippings.
Bake for 20 minutes per pound of meat until done and the gravy is brown.
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 + gheetop 28% of all pairsSmell alikelowCooked together135 recipes
Shared aroma: acetic acid (sour, vinegar).
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, cooking through to become tender and sliceable.
- Ghee
- Adds fat that carries flavour and helps the meat's surface brown in the oven.
The step that matters
Judging when the meat is done. Baking time depends on the size and shape of the cut, so the time per pound is only a guide. Doneness is best confirmed by the meat's internal temperature, since undercooked meat is unsafe and overcooked meat becomes dry.
“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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