Why it works: Beef and clove are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 5,462 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
Beef-tea
Ingredients
Directions
Prepare
Remove all fat from the beef and cut it into small pieces.
Score the beef to release the gravy.
Simmer
Place the beef in an enamelled saucepan with water, cloves, peppercorns, and salt.
Simmer for 3 to 4 hours, skimming off any scum or fat that rises.
Before serving, absorb any remaining fat with silver paper.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Beef + clovetop 18% of all pairsSmell alikemoderateCooked together5,462 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lean beef
- Provides the meat flavour and gelatin that give the broth body as it simmers.
- Water
- Extracts flavour and collagen from the beef to form the liquid base.
The step that matters
Skimming off scum and fat while simmering. Scum and fat rising to the surface can cloud the broth and make it greasy. Removing them as they form keeps the broth clearer and cleaner tasting.
“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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