Skip to main content
Main

Beef a LA Mode

A slow‑cooked beef dish flavored with bacon, spices, vinegar, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Beef a LA Mode

Ingredients

Directions

Prepare the beef

  1. Trim the fat from the beef.

  2. Cut the bacon into long, slender strips.

  3. Lard the beef with the bacon strips.

Make the braise

  1. Mix the cloves, mace, allspice, black pepper, 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 mixture and soup stock.

  4. Cover the crock.

  5. Simmer for 6 hours.

  6. Optionally, cook vegetables separately.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Allspice + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,077 recipes

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

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  5. Thyme + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

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

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

What each ingredient does

Beef
Forms the main body of the dish, becoming tender through long, slow simmering.
Bacon
Adds fat and savory flavor as it renders into the braising liquid and meat.
Malt vinegar
Adds acidity that helps break down connective tissue in the meat during braising.
Soup stock
Provides the liquid that gently cooks the beef and carries the seasonings.

The step that matters

Simmer for 6 hours. Long, gentle simmering converts tough connective tissue into gelatin, making the beef tender. Boiling hard or cutting the time short leaves the meat tough and stringy.

Swap the mace

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

  1. Marjoramfits better
  2. Rosemaryfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against beef, clove, allspice, pepper, thyme, garlic, malt. 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.

More beef à la mode recipes

French 3 See all 169 →

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes