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Corned Beef

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Corned Beef

Why it works: Beef and cabbage work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 872 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Corned Beef

Ingredients

Directions

  1. Soak the corned beef in cold water for several hours, depending on its saltiness.

  2. Place the soaked corned beef in a pot and cover it with cold water.

  3. Boil gently until the beef is cooked through.

  4. Blanch the cabbage in boiling water for about 5 minutes, then drain.

  5. Add the cabbage to the pot with the corned beef when it is about halfway done.

  6. Serve the corned beef and cabbage together or separately, as preferred.

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.

Photo for illustrative purposes only · Contact us to use it

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 + cabbagetop 15% of all pairs
    Smell alikemoderate
    Cooked together872 recipes

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

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

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