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Roast Beef with Horseradish Sauce

Roast beef seasoned with salt and dripping, roasted, then served with horseradish garnish and clear gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and horseradish work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 491 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Roast Beef with Horseradish Sauce

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Prepare the joint

  1. Neatly trim the meat and skewer it.

  2. Tie the joint with string and rub it all over with dripping.

  3. Wrap the joint in well-greased paper.

Roast

  1. Roast the joint at a distance from the fire, basting it well.

  2. Allow 20 minutes of roasting time for each pound of meat.

  3. Half an hour before it's done, remove the paper to let it brown.

Serve

  1. Replace ordinary skewers with plated ones before serving.

  2. Garnish with scraped horseradish and pour clear gravy around the meat.

  3. Serve with horseradish sauce and Yorkshire pudding.

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 + horseradishtop 15% of all pairs
    Smell alikemoderate
    Cooked together491 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Beef joint
Forms the main body of the dish, cooked until tender and juicy.
Dripping
Coats the outside of the meat, adding fat for flavour and helping it brown.
Clear gravy
Adds moisture and savoury flavour alongside the meat when served.
Scraped horseradish
Provides a sharp, pungent bite that contrasts with the rich beef.

The step that matters

Remove the paper to let it brown. Removing the paper about half an hour before the end lets the surface dry and brown, giving flavour and colour. Leaving it on keeps the outside pale and steamed.

“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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