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Canned Roast Beef, Sodp

Simmered roast beef in water, seasoned with salt and pepper, optionally flavored with beef extract and thickened with powdered hard‑bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Canned Roast Beef, Sodp

Ingredients

Directions

Prepare

  1. Cut the beef into small pieces.

  2. Add the beef to the cold water.

Cook and strain

  1. Bring to a boil, then simmer gently for 30 minutes.

  2. Skim off the fat and strain, expressing all the meat juice and gelatin from the meat.

Season and finish

  1. Season with salt and pepper to taste.

  2. Add beef extract for improved flavor, if desired.

  3. If needed, add powdered hard-bread for thickness.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Roast beef
Provides the meat, juices and gelatin that flavour and body the broth.
Cold water
Extracts flavour and gelatin from the meat as it heats slowly.
Powdered hard-bread
Starch that thickens the liquid when added.

The step that matters

Skim off the fat and strain. Fat left in the liquid stays greasy and cloudy, and straining removes meat fibres so the broth is clear and smooth.

“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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