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Beown Soup Stock

A beef stock made with shin, marrow, vegetables, and seasonings simmered for eight hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Beown Soup Stock

Ingredients

Directions

Prepare

  1. Wipe the beef and cut it into ½ inch cubes.

  2. Brown one-fourth of the meat in a hot frying pan with marrow from the marrow bone.

  3. Add cold water to the remaining meat and bone, and let it stand for 30 minutes.

  4. Add the browned meat to the pot.

Simmer

  1. Bring the mixture slowly to a boil, cover, and let it simmer for 7 hours.

  2. Add the vegetables and seasonings, and let it simmer for an additional hour.

Strain and finish

  1. Strain the stock and cool it.

  2. Remove the fat and clarify before serving.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Shin of beef
Releases gelatin and savory flavor into the water during long simmering, giving the stock body.
Cold water
Acts as the cooking liquid that slowly extracts flavor and gelatin from the beef and bone.
Carrot
Adds subtle sweetness and aromatic depth to the stock.
Turnip
Contributes mild earthy flavor to the stock.

The step that matters

Bring the mixture slowly to a boil. Starting with cold water and heating gradually lets proteins and fats separate out gently, so the stock stays clearer. Boiling hard early emulsifies fat into the liquid and makes it cloudy.

Swap the clove

How well each one fits the dish's main ingredients (beef, carrot, turnip, thyme, marjoram, parsley):

  1. Winter savoryfits better
  2. Tarragonfits better
  3. Sagefits better
  4. Clovethe original

Fit is the average pairing score against beef, carrot, turnip, thyme, marjoram, parsley. 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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