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Beef a LA Braise

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,669 recipes mention both. Both carry 3-ethylphenol, which smells must. The science ↓

The recipe

Ingredients

Directions

  1. Bone the rump of beef.

  2. Lard it thickly with salt pork.

  3. Season with pepper, coarse sea salt, cloves, and mace.

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 + porktop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,669 recipes

    Shared aroma: 3-ethylphenol (must).

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

    Shared aroma: methyleugenol (clove, spice).

  3. Pepper + clovetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together13,144 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  5. Pepper + macetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together12,257 recipes

    Shared aroma: myristicin (spice, warm).

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

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (beef, pork, pepper, clove):

  1. Allspicebetter flavor fit
  2. Marjorambetter flavor fit
  3. Thymebetter flavor fit
  4. Macethe original

Fit is the average pairing score against beef, pork, pepper, clove. 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).

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