Name: Brisiset of Beef Stewed
Ingredients: 8 to 10 pounds brisket of beef; water; 1 glass port wine; spices (tied in a bag); boiled vegetables (cut into squares)

Why it works: Beef and port wine work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 626 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Brisiset of Beef Stewed

Ingredients

Directions

Stew the beef

Cover the brisket of beef with water in a pot.
Stew until the beef is tender.
Remove the bones from the beef.

Make the gravy

Skim off the fat.
Strain the gravy.
Add the port wine.
Flavor the gravy with the spices in the bag.

Serve

Garnish the beef with the boiled vegetables around it.

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.

Beef + port winetop 13% of all pairs

Smell alikemoderate

Cooked together626 recipes

Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Brisket of beef: Provides the main meat, which becomes tender as the connective tissue breaks down during slow stewing.
Port wine: Adds sweetness and depth of flavor to the gravy.
Spices: Flavor the gravy as they steep in the liquid.

“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.