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To Pot Beef

A preserved beef made by salting, curing, baking, and forming into a paste, then packed in pots and covered with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Pot Beef

Oven, in the book's wordsA very cool oven

Ingredients

Directions

The book says “a very cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Cure the beef

  1. Rub the beef with saltpetre and let it sit overnight.

  2. Salt the beef with coarse sea salt and cover it with water for four days in a small pan.

  3. Dry the beef with a cloth and season with black pepper.

Bake

  1. Place the beef in a small pan and cover it with coarse paste.

  2. Bake for five hours at 300°F (150°C).

  3. When cold, remove strings and fat.

Pot and seal

  1. Beat the meat finely with warm butter and enough gravy to form a paste.

  2. Pack into small pots.

  3. Cover with melted butter.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Beef
Forms the main body of the dish, becoming tender during long, slow baking.
Butter
Adds richness and moisture, and keeps the beef soft when it is mixed into a paste.
Saltpetre
Helps preserve the meat during curing and keeps its color pink.

The step that matters

Baking at 300°F for five hours. A low, long bake slowly breaks down connective tissue, making the beef tender. Too high a heat or too short a time leaves the meat tough and dry.

“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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