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Rich Brown Gravy

A thick beef gravy made with sliced beef, onions, spices, and flour, simmered until strong.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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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 ↓

Rich Brown Gravy

Ingredients

Directions

Make the stock

  1. Cut the beef into thin slices.

  2. Broil some slices over a clear fire to color the gravy without cooking the meat.

  3. Place the broiled and raw meat in a stew-pan with onions, cloves, allspice, whole pepper, sweet herbs, and cayenne.

  4. Cover with boiling water.

  5. Bring to a boil. Skim clear.

  6. Simmer until strong.

Brown and finish

  1. Rub sliced beef and onions in flour.

  2. Fry until brown, avoiding burning.

  3. Transfer to a well-tinned saucepan and pour boiling water from the frying pan over the meat.

  4. Add parsley, savoury, thyme, marjoram, allspice, mace, and peppercorns.

  5. Simmer until strong.

  6. Strain.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Allspice + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,077 recipes

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

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

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

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Beef
Provides the meaty flavour and body of the gravy, with some slices broiled for colour.
Onions
Add sweetness and savoury depth as they cook down into the stock.
Flour
Rubbed onto the meat and browned, it helps thicken the gravy and deepens its colour.

The step that matters

Broiling some beef slices over a clear fire. The broiled slices colour the gravy through browning, but overcooking them dries the meat and can make the gravy bitter. Only the surface should brown while the inside stays raw for the stock.

Swap the onion

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

  1. Carrotfits better
  2. Shallotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against beef, clove, allspice, pepper, flour, parsley, thyme. 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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