Skip to main content
Main

A Fricandeau of Beef

A braised beef dish larded with bacon and seasoned with pepper, salt, cloves, mace, allspice, simmered in broth, wine, herbs, and garlic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

A Fricandeau of Beef

Ingredients

Directions

Prepare the beef

  1. Lard the beef with bacon seasoned with pepper, salt, cloves, mace, and allspice.

  2. Place the beef in a stew pan with broth, white wine, parsley, sweet herbs, garlic, shallots, and cloves.

  3. Cook until the meat is tender.

Make the glaze

  1. Cover and skim the sauce.

  2. Strain the sauce.

  3. Boil the sauce until reduced to a glaze.

  4. Glaze the larded side of the beef with the sauce.

Serve

  1. Serve on sorrel 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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Allspice + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Lean beef
Forms the main body of the dish, becoming tender through slow simmering in liquid.
Bacon
Adds fat that bastes the lean meat from within, keeping it moist and flavorful as it cooks.
Broth
Provides the cooking liquid that tenderizes the meat and becomes the base of the sauce.
White wine
Adds acidity and aroma to the cooking liquid, deepening the flavor of the reduced sauce.
Shallots
Contribute mild aromatic sweetness that builds flavor in the cooking liquid.

The step that matters

Boil the sauce until reduced to a glaze. Reducing concentrates the gelatin and flavor of the cooking liquid, so it clings to the meat as a glaze. If it is under-reduced it stays thin and runs off; if over-reduced it can turn sticky or bitter.

Swap the mace

How well each one fits the dish's main ingredients (beef, pepper, clove, allspice, white wine, parsley, garlic):

  1. Thymefits better
  2. Marjoramfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against beef, pepper, clove, allspice, white wine, parsley, garlic. 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.

More fricandeau recipes

Veal 71Beef 5Rabbit 3 See all 30 →

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes