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Jellied Beef Loaf

A jellied beef loaf made by boiling beef, removing bone, cutting into pieces, and coating with the cooled beef broth jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and mace are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 2,969 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Jellied Beef Loaf

Ingredients

Directions

Cook the beef

  1. Boil the beef in enough water to cover until very tender.

  2. Pour off the liquid and let it cool.

  3. Remove the bone and gristle from the meat, then cut it into small pieces and season.

Make the jelly

  1. If the liquid forms a firm jelly when cold, melt it and pour over the meat.

  2. If it does not form a firm jelly, boil it down until it does.

  3. Stir the liquid as it begins to set.

Chill and serve

  1. Place it on ice to chill.

  2. Serve sliced, garnished with parsley.

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 + macetop 25% of all pairs
    Smell alikelow
    Cooked together2,969 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Shank of beef
Long simmering breaks down connective tissue, giving the meat tenderness and releasing gelatin into the liquid.
Beef cooking liquid
Gelatin dissolved from the simmered bones and tissue sets as it cools, forming the jelly that binds the meat.

The step that matters

Boiling down the liquid to a firm jelly. Gelatin only sets when the liquid is concentrated enough. If it is too thin when cold, the loaf will not hold together, so test by chilling a spoonful before pouring over the meat.

“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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