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Ox Palate

A stew made from ox palate, stock, butter, haricot beans, bacon, pepper, salt, bouquet garni, onion, and carrot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beans and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,443 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Ox Palate

Ingredients

Directions

Prepare the palate

  1. Blanch the ox palate in boiling water for 10 minutes.

  2. Drain and remove the fat, then scrape it carefully.

  3. Divide the palate into two parts.

Stew

  1. Place the parts in a small stewpan with stock, butter, haricot beans, bacon, pepper, salt, bouquet garni, onion, and carrot.

  2. Simmer the contents for 3 hours.

Finish and serve

  1. Remove the palate to a cloth.

  2. Clean away any fat.

  3. Serve with a sharp 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. Beans + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 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

Ox palate
Main body of the dish; long simmering turns its tough connective tissue tender.
Stock
Liquid that carries flavour and keeps the palate moist during the long simmer.
Haricot beans
Starchy body that thickens the stew slightly and adds bulk.
Bacon
Adds smoky, salty fat that flavours the stock as it simmers.
Butter
Adds richness and fat that rounds out the flavour of the stew.

The step that matters

Simmer the contents for 3 hours. A gentle simmer lets collagen in the palate slowly break down into gelatin, making it tender and silky. A rolling boil toughens the meat and clouds the stock, so keep the liquid barely bubbling.

Swap the beans

How well each one fits the dish's main ingredients (butter, pepper, onion, carrot):

  1. Beansthe original
  2. Sesamefits about as well
  3. Black-eyed peafits about as well
  4. Chickpeafits less well

Fit is the average pairing score against butter, pepper, onion, carrot. 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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