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A method of boiling beef with carrots and turnips, then preserving it with charcoal, wood vinegar, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Beef

Ingredients

Directions

Prepare the beef

  1. Remove the bone from the beef and wash it.

  2. Skewer and bind the beef firmly.

Boil

  1. Place the beef in a pot with plenty of cold water and bring to a boil.

  2. Remove the scum that forms on the surface.

  3. Simmer the beef for 3.5 hours.

  4. Add carrots and turnips to boil with the beef.

Optional additions and care

  1. If the beef is tainted, boil a piece of charcoal with it.

  2. For preservation, wipe the beef daily and apply wood vinegar with a brush in warm weather.

  3. To protect from flies, sprinkle the beef with pepper.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 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).

  4. Turnip + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 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

Beef
Provides the main meat; long simmering turns its connective tissue tender and moist.
Carrots
Add sweetness and aroma as they cook alongside the beef in the broth.
Turnips
Add mild sweetness and body as they cook alongside the beef in the broth.

The step that matters

Removing the scum from the surface. Scum is coagulated protein and impurities that rise as the water heats. Skimming it early keeps the broth clear and clean-tasting instead of cloudy or bitter.

Swap the turnip

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

  1. Capsicumfits better
  2. Tomatofits about as well
  3. Onionfits about as well
  4. Turnipthe original

Fit is the average pairing score against beef, carrot, vinegar, 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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