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Salt Beef and Dumplings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salt Beef and Dumplings

Ingredients

Directions

  1. Soak and wash the salt beef in cold water.

  2. Place the beef in a large pot with plenty of water and boil gently for 1 hour.

  3. Discard the boiling water and replace it with fresh cold water.

  4. Continue boiling until the beef is fully cooked.

  5. Chop the suet finely and mix it with the flour.

  6. Add cold water to the flour mixture and mix well to form a dough.

  7. Shape the dough into dumplings about 2 inches in diameter.

  8. Add the dumplings to the pot with the beef 30 minutes before the beef is done.

  9. Boil the dumplings and beef together until fully cooked.

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 + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

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

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