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Rump Roasted

A roast of rump beef cooked with bones, shanks, mustard, parsley, chives, and beetroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chive and beetroot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 172 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rump Roasted

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. Season the rump of beef with salt and pepper.

  3. Place the beef in a roasting pan with beef bones and mutton shanks.

Roast

  1. Roast in the oven until cooked to your liking.

Make the gravy and serve

  1. In a separate pot, prepare gravy using the drippings.

  2. Add chopped parsley, chives, and beetroot to the gravy.

  3. For extra flavor, stir in a spoonful or two of made mustard before serving.

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. Chive + beetroottop 1% of all pairs
    Smell alikestrong
    Cooked together172 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mustard + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together587 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Mustard + beetroottop 2% of all pairs
    Smell alikestrong
    Cooked together484 recipes

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

  4. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + beetroottop 5% of all pairs
    Smell alikestrong
    Cooked together745 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Rump of beef
Forms the main cut of meat, which becomes tender and juicy as it roasts.
Beef bones
Release flavor and gelatin into the pan drippings, adding body to the gravy.
Mutton shanks
Add rich savory flavor and gelatin from connective tissue to the drippings.
Made mustard
Adds sharpness and a pungent note that cuts through the rich, fatty gravy.
Beetroot
Adds earthy sweetness and a deep color to the gravy.

The step that matters

Roast until cooked to your liking. The record gives no time, so the meat must be judged by doneness rather than the clock. Overcooking toughens lean beef as its proteins tighten and moisture is lost, so check the internal temperature before resting.

Swap the parsley

How well each one fits the dish's main ingredients (beef, mutton, mustard, chive, beetroot):

  1. Capersfits better
  2. Tarragonfits better
  3. Cuminfits better
  4. Parsleythe original

Fit is the average pairing score against beef, mutton, mustard, chive, beetroot. 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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