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Stewed Ox Cheek

A slow‑cooked stew of ox cheek with carrots, turnip, celery, onions, herbs, and spices, simmered for four hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Stewed Ox Cheek

Ingredients

Directions

Prepare the ox cheek

  1. Wash the ox cheek in warm water.

  2. Cut all the flesh off the bone with a sharp knife.

  3. Roll the flesh up and tie it with string.

  4. Place the rolled ox cheek in a stewpan with 1 oz of butter and brown it over heat.

Prepare the vegetables

  1. Wash the carrots, scrape them, and cut them in half.

  2. Wash the turnip, peel it, and cut it in half.

  3. Wash the celery and cut off the green tops.

  4. Peel the onions and stick 12 cloves into one of them.

Stew

  1. Place the rolled ox cheek, bones, and all vegetables into a saucepan.

  2. Add the mace, peppercorns, salt, and bouquet garni.

  3. Pour in enough cold water to cover the ingredients, about 6 quarts.

  4. Bring to a boil and skim the surface.

  5. Reduce heat to simmer for 4 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 their aromas overlap, and how often cooks already put them together.

  1. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Ox cheek
Tough connective tissue breaks down during long simmering, leaving the meat tender and rich.
Butter
Browns the meat surface in the pan, adding roasted, savoury flavour.
Flour
Listed in the ingredients; its role in this method is not described in the record.

The step that matters

Reduce heat to a gentle simmer. A hard boil toughens and dries meat proteins and makes the broth cloudy, so keep the liquid barely moving for the full 4 hours.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, celery, thyme, marjoram, parsley, clove):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, thyme, marjoram, parsley, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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