Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓
Beef-tea Jelly
Ingredients
Directions
Make the jelly
Make ½ pint of good beef tea and strain it into a bowl.
Dissolve the gelatine in 2 tablespoons of water in a saucepan.
Strain the dissolved gelatine into the beef tea and season to taste.
Set and serve
Pour the mixture into small molds or ramekin dishes.
Once firm, dip the molds in warm water to release the jelly.
Alternatively, serve the jelly in the ramekin dishes.
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.
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Beef + teatop 13% of all pairsSmell alikemoderateCooked together417 recipes
Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the liquid into a firm, sliceable jelly as it cools.
- Beef tea
- Provides the main liquid and the meaty flavour of the jelly.
The step that matters
Strain the dissolved gelatine into the beef tea. Gelatine must be fully dissolved and well mixed before it cools, otherwise undissolved granules leave specks or weak patches. Straining also removes lumps, so the jelly sets clear and evenly.
“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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