Skip to main content
Main

Braised Larded Beef

Braised larded beef is a slow‑cooked dish of cold roast beef larded with fat salt pork, simmered in gravy and onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Braised Larded Beef

Ingredients

Directions

Prepare

  1. Lard the cold roast beef with strips of fat salt pork in a broad saucepan.

  2. Half cover the meat with gravy and sprinkle minced onion over it.

Braise and finish

  1. Cover closely and stew slowly at the back of the range for one hour.

  2. Dish the meat and boil down the gravy quickly for a few minutes.

  3. Pour the reduced gravy over the meat.

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 + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 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

Cold roast beef
Forms the main body of the dish and is tenderised by slow, moist cooking.
Fat salt pork
Strips threaded through the meat add fat that keeps it moist and adds flavour as it cooks.
Gravy
Liquid that braises the meat gently and, once reduced, becomes a concentrated sauce.
Onion
Releases sweetness and aroma into the braising liquid as it stews.

The step that matters

Boil down the gravy quickly. Reducing the gravy concentrates its flavour and thickens it into a sauce. Boiling hard for only a few minutes keeps it from over-reducing or becoming salty and bitter.

Swap the onion

How well each one fits the dish's main ingredients (beef, pork):

  1. Potatofits better
  2. Onionthe original
  3. Tomatofits about as well
  4. Capsicumfits less well

Fit is the average pairing score against beef, pork. 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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesPork CakePork Cake107 recipesCorned BeefCorned Beef87 recipes