Why it works: Beef and mustard are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,664 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Beef Udder
Ingredients
Directions
Boil the beef udder until tender.
Let it cool, then cut it into slices.
Serve cold with coarse sea salt and mustard.
Alternatively, salt the udder for one to two days and serve cold.
For stuffing, boil, chop finely, and mix with other stuffing ingredients.
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.
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Beef + mustardtop 17% of all pairsSmell alikemoderateCooked together1,664 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
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