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A Fricandeau of Beef

A larded beef dish simmered with broth, wine, herbs, and spices, finished with a reduced glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

A Fricandeau of Beef

Ingredients

Directions

Prepare

  1. Lard the beef with bacon seasoned with pepper, salt, cloves, mace, and allspice.

Braise

  1. Place the beef in a stewpan with broth, white wine, parsley, sweet herbs, garlic, shallots, and cloves.

  2. Cook until the meat is tender.

  3. Cover and skim the sauce.

  4. Strain the sauce.

Glaze and serve

  1. Boil it until reduced to a glaze.

  2. Glaze the larded side of the beef.

  3. Serve it with sorrel sauce.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Allspice + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Lean beef
Forms the main body of the dish and becomes tender through slow cooking in liquid.
Bacon
Lards the beef, adding fat and savory flavor as it cooks into the meat.
Broth
Provides the cooking liquid that tenderizes the beef and becomes the base of the sauce.
White wine
Adds acidity and aroma to the braising liquid, balancing the richness of the meat and sauce.
Shallots
Contribute mild sweetness and aromatic depth to the braising liquid.

The step that matters

Boil the sauce until reduced to a glaze. Reducing concentrates the gelatin and flavors in the strained liquid. If it is boiled too little, the glaze stays thin and won't cling to the meat; if too long, it can turn overly salty or scorch.

Swap the mace

How well each one fits the dish's main ingredients (beef, pepper, clove, allspice, white wine, parsley, garlic):

  1. Thymefits better
  2. Marjoramfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against beef, pepper, clove, allspice, white wine, parsley, garlic. 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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