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Braised Mutton Chops

Braised mutton chops simmered with onions, parsley, carrots, green onions, spices, salt, and broth, finished with a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Braised Mutton Chops

Ingredients

Directions

Prepare

  1. Cut the chops from a neck of mutton without flattening them, removing some fat and a little flat bone.

Braise

  1. Place the chops in a stewpan with the onion parings, parsley, carrots, green onions, spices, salt, and broth.

  2. Cook until the chops are done.

  3. Remove the chops and drain them.

Make the glaze and serve

  1. Strain the cooking liquid through a fine sieve.

  2. Reduce the strained liquid to a glaze.

  3. Return the chops to the glaze.

  4. Serve with onion sauce in the center.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mutton + carrottop 18% of all pairs
    Smell alikelow
    Cooked together1,878 recipes

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

  5. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton chops
Provide the meat that becomes tender during slow braising in moist heat.
Broth
Supplies liquid for braising and, once reduced, forms the flavourful glaze.
Carrots
Add sweetness and aromatic depth to the braising liquid.
Onions
Contribute savoury aroma and sweetness to the braising liquid and onion sauce.

The step that matters

Reduce the strained liquid to a glaze. Reducing concentrates the flavour and thickens the liquid as water evaporates. Too little reduction leaves a thin sauce, while over-reducing can make it salty or sticky.

Swap the onion

How well each one fits the dish's main ingredients (mutton, parsley, carrot):

  1. Turnipfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against mutton, parsley, 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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