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 ↓
Beef Juice
Ingredients
Directions
Prepare the juice
Broil pieces of beef quickly until both sides are scorched but the interior is not fully cooked.
Press the broiled beef in a heated lemon squeezer to extract the juice.
Collect the juice in a hot glass.
Season and serve
Season the juice with salt and a little cayenne pepper to taste.
Serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
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 + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 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
- Pieces of round or sirloin beef
- Supplies the juice itself, and the quick broil browns the surface for added aroma.
The step that matters
Broil quickly until only scorched. Heat tightens and toughens muscle fibres and squeezes out moisture. Leaving the interior underdone keeps it juicier, so more juice can be pressed out.
“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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