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Braised Beef, or Beef En Da Ube

A braised beef dish cooked slowly with tomatoes, vegetables, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Braised Beef, or Beef En Da Ube

Ingredients

Directions

Prepare

  1. Tie the beef neatly.

  2. Sear the beef in a hot pan.

Braise

  1. Add the vegetables, seasonings, and stewed tomatoes.

  2. Cover and braise for 5 hours for 8 lbs or 6 hours for 10 lbs.

  3. Ensure it cooks slowly throughout the process.

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).

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

What each ingredient does

Cross-rib beef
Tough connective tissue breaks down into tender, moist meat during long, slow braising.
Stewed tomatoes
Add acidity and liquid that flavour the braising sauce and help tenderise the meat.

The step that matters

Keep the braise slow and gentle. Cross-rib is tough connective tissue that needs long, low, moist heat to turn tender. Fast or high heat tightens muscle fibres and dries the meat, so the braise should simmer gently rather than boil.

“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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