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Tinned Meats

A broth made from tinned Australian beef, herbs, onion, and optional vegetables, simmered for about an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tinned Meats

Ingredients

Directions

Prepare the tinned beef

  1. If cold, warm the tin in a saucepan of hot water for 10 minutes before opening.

  2. Open the tin and strain the gravy into a bowl.

  3. Carefully turn the meat out onto a sieve and pour hot water over it, catching the water in a bowl below.

  4. Add the water to the gravy.

  5. Skim any fat from the gravy and add water as needed.

Make the broth

  1. In a saucepan, combine the gravy with a bag of dried sweet herbs, onion, optional vegetables, peppercorns, spice, and salt.

  2. Simmer gently for about an hour to extract flavors.

  3. Serve as beef broth or thicken for mock turtle soup with forcemeat balls.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Australian beef
Provides the main meaty flavour and body of the broth.
Onion
Adds savoury sweetness and aromatic depth as it simmers in the broth.
Peppercorns
Release mild pungent aroma into the broth during gentle simmering.

The step that matters

Skim any fat from the gravy. Fat left in the gravy stays on the surface and makes the broth greasy and heavy on the palate. Removing it before simmering keeps the broth clean-tasting, and adding water afterwards corrects the concentration.

“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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