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Stewed Ox-cheek, Plain

A slow‑cooked stew of ox cheek with carrots, leeks, turnips, herbs, pepper, allspice, and optional brown color from burnt sugar or fried onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Leek and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stewed Ox-cheek, Plain

Ingredients

Directions

Prepare

  1. Soak and cleanse the ox cheek the day before cooking.

  2. Place the cheek in a stew pot and cover with 3 quarts of water.

Make the stew

  1. Bring to a boil, then skim the surface and reduce to a simmer.

  2. After 2 hours, add carrots, leeks, turnips, sweet herbs, whole pepper, and allspice.

  3. Skim often until the meat is tender.

  4. Add burnt sugar or fry onions with flour and simmer them in the soup.

Finish and serve

  1. Remove the meat from the pot.

  2. Let the soup cool.

  3. Remove the layer of fat from the soup.

  4. Serve the soup separately or with the meat.

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. Leek + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  5. Carrot + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together1,021 recipes

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

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

What each ingredient does

Ox cheek
Slow simmering breaks down its connective tissue, making the meat tender and rich.
Carrots
Contribute sweetness and body to the broth as they soften during simmering.
Leeks
Add a mild onion-like aroma and savory depth to the broth.
Turnips
Add earthy flavor and body to the broth as they cook down.
Burnt sugar or fried onions with flour
Darkens the broth and adds toasted, slightly bitter, savory flavor.

The step that matters

Skim the surface during simmering. Impurities and fat rise to the surface as the meat cooks. Skimming often keeps the broth clear and clean-tasting instead of cloudy or greasy.

Swap the allspice

How well each one fits the dish's main ingredients (carrot, leek, turnip, pepper, sugar):

  1. Celeryfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Allspicethe original

Fit is the average pairing score against carrot, leek, turnip, pepper, sugar. 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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