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Hashed Beef, and Roast Beef Bones Broiled

Broiled roast beef bones seasoned with butter, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Hashed Beef, and Roast Beef Bones Broiled

Ingredients

Directions

Prepare

  1. Divide the bones, leaving good meat on each.

  2. Score the bones in squares.

  3. Pour a little melted butter on them and sprinkle with pepper and coarse sea salt.

Cook

  1. Place them on a dish and set in a Dutch oven for 30 to 45 minutes, depending on the thickness of the meat.

  2. Turn them until they are hot and brown, or broil them on a grill until browned but not burnt.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Roast beef bones
Provide the meat and marrow that carry the main flavour of the dish.
Melted butter
Adds fat that helps the surface brown and gives a rich taste.
Coarse sea salt
Seasons the surface and helps draw out flavour as the meat browns.

The step that matters

Browning without burning. Surface sugars and proteins brown quickly under high heat, so the bones can turn bitter or burnt before the thicker meat is hot through. Watching colour and adjusting for thickness keeps the result browned but not charred.

“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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