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Beef & LA Mode

A slow‑cooked beef stew flavored with bacon, cloves, mace, allspice, cayenne pepper, thyme, garlic, malt vinegar, and soup stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beef and pepper match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 18,971 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Ingredients

Directions

Prepare the beef

  1. Trim the fat from the beef.

  2. Cut the bacon into long, slender strips and lard the beef with it.

Season and simmer

  1. Mix the cloves, mace, allspice, cayenne, thyme, garlic, and malt vinegar.

  2. Place the beef in an earthen crock with a thin slice of bacon underneath.

  3. Add the seasoning and soup stock.

  4. Cover the crock and simmer for six hours.

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 aroma chemistry they share, and how many recipes mention both.

  1. Beef + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Clove + allspicetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together7,711 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,077 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + macetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together8,199 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mace + allspicetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Beef
Provides the main meat that becomes tender during long, slow simmering.
Bacon
Adds fat and smoky richness that bastes the beef as it cooks.
Malt vinegar
Adds acidity that helps tenderise the meat and brightens the flavour.
Soup stock
Supplies liquid for gentle simmering and carries the seasonings into the meat.
Garlic
Adds pungent aromatic flavour that mellows during long cooking.

The step that matters

Simmer covered for six hours. Long, gentle simmering in covered liquid breaks down the connective tissue in the beef, making it tender. Too much heat or an uncovered pot can toughen the meat or dry out the liquid.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (beef, clove, mace, allspice, pepper, thyme, malt):

  1. Marjorambetter flavor fit
  2. Nutmegbetter flavor fit
  3. Cinnamonbetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against beef, clove, mace, allspice, pepper, thyme, malt. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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