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Canned Koast Beef, Soup

A simple soup made by simmering canned koast beef in water, seasoned with salt, pepper, and optional beef extract or 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 Koast Beef, Soup

Ingredients

Directions

Make the broth

  1. Cut the beef into small pieces and add it to the cold water.

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

  3. Skim off the fat and strain, pressing to extract all the meat juice and gelatin.

Season and finish

  1. Season with salt and pepper to taste.

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

  3. If rice or grains are unavailable, add powdered hard bread.

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 main meat flavor and the juices and gelatin that give the broth body.
Beef extract
Adds concentrated savory meaty flavor to deepen the broth.
Powdered hard bread
Absorbs liquid and adds body as a starchy thickener in place of rice or grains.

The step that matters

Simmer gently, do not boil hard. A vigorous boil makes the broth cloudy and can toughen the meat. A gentle simmer lets the meat release its flavor and gelatin slowly, giving a clearer, richer broth.

“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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