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Beef Broth From Tinned Meat

A broth made by simmering canned Australian beef with herbs, onion, vegetables, and spices.

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 ↓

Beef Broth From Tinned Meat

Ingredients

Directions

Prepare the gravy

  1. Set the tin of beef in a saucepan surrounded by hot water for 10 minutes.

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

  3. Carefully turn the meat out onto a sieve.

  4. Pour hot water over the meat, catching the water in a bowl below.

  5. Add the strained water to the gravy.

  6. Skim off any fat from the gravy.

  7. Add water to the gravy as needed.

Make the broth

  1. Put the gravy into a saucepan with herbs, onion, vegetables, peppercorns, spice, and salt.

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

  3. Add marsala to the broth if desired.

Serve

  1. Serve the broth with macaroni, vermicelli, poached eggs, or grated cheese.

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

Beef
Provides the main meaty flavor and savory body of the broth.
Onion
Adds sweetness and aromatic depth as it softens during simmering.
Peppercorns
Release aromatic compounds during simmering, adding gentle warmth to the broth.
Marsala
Adds a sweet, fortified wine flavor when added to the finished broth.

“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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