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Ox Heart , Baked

A baked ox heart with potatoes, suet, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and beef are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,052 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Ox Heart , Baked

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash the ox heart in several waters.

  2. Cut the heart into six pieces lengthwise.

Assemble and bake

  1. Layer a few slices of potatoes at the bottom of a baking pan.

  2. Add a little beef suet, then the heart pieces, more suet, and top with remaining potatoes.

  3. Season as you fill the pan, then add ½ pint of water.

  4. Bake at 400°F (200°C) for one hour and serve.

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. Potato + beeftop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 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

What each ingredient does

Ox heart
Forms the main body of the dish and becomes tender with slow oven cooking.
Potatoes
Sit beneath and between the meat, absorbing juices and adding starchy body to the dish.
Beef suet
Adds fat that bastes the meat and carries flavour through the pan.

Swap the potato

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

  1. Capsicumfits better
  2. Tomatofits about as well
  3. Carrotfits about as well
  4. Potatothe original

Fit is the average pairing score against beef, pepper. 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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