Skip to main content
Main

Beef Palates

Beef palates cooked in gravy, stew, or fricassee with seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Beef Palates

Ingredients

Directions

Prepare the palates

  1. Simmer the beef palates in water for several hours until they can be peeled.

  2. Cut the palates into slices or leave them whole as desired.

Make the gravy

  1. Stew the palates in a rich gravy until tender.

  2. If the gravy is clear, boil it with some butter and flour.

  3. Boil the palates in milk.

  4. Stew the palates in fricassee sauce.

  5. Add cream, butter, flour, mushroom powder, and a little pounded mace to the fricassee sauce.

Season and serve

  1. Season with cayenne pepper, coarse sea salt, and ketchup before serving.

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 + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 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 palates
Form the main body of the dish, becoming tender after long simmering and stewing.
Butter
Adds richness and fat that carries flavour through the gravy.
Flour
Thickens the gravy so it coats the palates instead of running thin.
Cream
Adds richness and a smooth, silky body to the sauce.
Milk
Adds dairy richness and softness to the sauce.
Mushroom powder
Adds concentrated savoury, umami aroma to the sauce.

The step that matters

Simmering the palates until they can be peeled. Palates need long, gentle simmering to soften the tough outer skin and connective tissue. Stopping early leaves them hard to peel and chewy, while a hard boil can toughen the meat and break it apart.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes