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Brisket of Lamb Stewed

A stew of lamb brisket cooked with pepper, sea salt, gravy, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Brisket of Lamb Stewed

Ingredients

Directions

  1. Cut the brisket into pieces.

  2. Season well with pepper and coarse sea salt.

  3. Stew gently in enough gravy to cover the meat until tender.

  4. Thicken the sauce.

  5. Add ⅓ cup of sherry.

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. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  2. Pepper + sherrytop 18% of all pairs
    Smell alikemoderate
    Cooked together3,107 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Lamb + sherrytop 24% of all pairs
    Smell alikemoderate
    Cooked together80 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

What each ingredient does

Brisket of lamb
Its connective tissue softens during slow stewing, giving tender, rich meat.
Gravy
Its liquid cooks the meat gently and keeps it moist while it becomes tender.
Sherry
Adds acidity and aroma that brighten and round out the rich sauce.

The step that matters

Stew gently until tender. Slow, gentle heat slowly breaks down the brisket's connective tissue. A hard boil tightens the meat fibres and dries them out, leaving it tough.

“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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