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Ox-tail with Stewed Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Ox-tail with Stewed Peas

Ingredients

Directions

  1. Stew the ox-tail as directed in the previous recipe.

  2. Remove the pieces into a clean saucepan.

  3. Strain the stock, remove grease, and boil down to a thin glaze.

  4. Add the glaze to the pieces of tail.

  5. Warm the ox-tail in its glaze before serving.

  6. Arrange the pieces in a circle on a dish.

  7. Garnish the center with stewed peas.

  8. Pour the glaze around the base of the ox-tail and serve.

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. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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