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Ox Palates, Stewed

A stew of ox palates cooked in brown gravy and sherry or port, thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sherry and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,643 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Ox Palates, Stewed

Ingredients

Directions

Prepare

  1. Prepare and boil the ox palates for 4 hours.

  2. Cut the palates into pieces.

Stew and serve

  1. In a stewpan, combine the palates, brown gravy, and sherry or port.

  2. Simmer gently for 30 minutes.

  3. Thicken the gravy with a little flour.

  4. Serve very hot.

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. Sherry + flourtop 20% of all pairs
    Smell alikelow
    Cooked together2,643 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ox palates
Provide the main meat, which becomes tender through long boiling and gentle simmering.
Brown gravy
Supplies moisture and savory flavor that the palates absorb as they simmer.
Sherry or port
Adds acidity and sweetness that deepen the flavor of the sauce.
Flour
Thickens the gravy so it coats the palates instead of running thin.

The step that matters

Simmer gently. Gentle heat keeps the gravy from reducing too fast or scorching, while slowly softening the palates. Rapid boiling can toughen the meat and make the sauce cloudy.

“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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