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Beef Juice. Jus De Rceuf.

A savory stock made by simmering beef, ham, lard, onions, carrots, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Beef Juice. Jus De Rceuf.

Ingredients

Directions

Prepare

  1. Butter the bottom of a stewpan.

  2. Add ham, lard or bacon, onions, and carrots.

  3. Cover with thick slices of beef.

Cook

  1. Wet with grand bouillon or stock.

  2. Boil on a brisk fire.

  3. Prick with a knife when it begins to stick.

  4. Reduce heat to low to prevent burning.

  5. When meat is cooked, remove fat.

Strain and use

  1. Strain the juice through a napkin.

  2. Use the juice to color potages, sauces, or made-dishes.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Thick slices of beef
Provides the meat flavor and the concentrated juices that the stock draws out.
Grand bouillon or good stock
Adds liquid to start the pot and carries savory flavor into the juice.
Lard or bacon
Adds fat that carries flavor and helps keep the base from sticking.
Carrots
Adds sweetness and aromatic depth to the base flavoring.

The step that matters

Reduce heat to low to prevent burning. After boiling hard, the sugars and proteins in the meat and vegetables can scorch on the pan bottom. Lowering the heat lets the juice concentrate gently without burning, which would give the juice a bitter taste.

Swap the parsley

How well each one fits the dish's main ingredients (ham, onion, carrot, beef, mushroom):

  1. Celeryfits better
  2. Thymefits about as well
  3. Garlicfits about as well
  4. Parsleythe original

Fit is the average pairing score against ham, onion, carrot, beef, mushroom. 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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