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Spiced Beef

A beef cured with saltpetre, sugar, sea salt, common salt, pepper, and optional treacle, cloves, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Spiced Beef

Ingredients

Directions

Cure the beef

  1. Mix saltpetre and coarse sugar.

  2. Rub the mixture into the beef.

  3. Let the beef sit for 2 days.

  4. Mix coarse sea salt, common salt, and pepper.

  5. Rub the mixture into the beef.

  6. Let the beef sit for 4 days.

  7. If using treacle, rub it into the beef.

  8. Let the beef cure for an additional 14 days.

Press

  1. Press the beef under a heavy weight while hot.

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

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Beef + clovetop 18% of all pairs
    Smell alikemoderate
    Cooked together5,462 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef
Forms the main body of the dish, which the cure penetrates and firms.
Saltpetre
Helps the beef keep its pink colour and adds a cured flavour during the long rest.
Coarse sea salt
Draws moisture out of the meat and seasons it, slowing spoilage during curing.
Common salt
Draws moisture out of the meat and seasons it, slowing spoilage during curing.
Coarse sugar
Balances the salt's harshness and feeds the curing process with mild sweetness.
Treacle
Adds sweetness, colour and a deeper molasses flavour to the cured surface.

The step that matters

Rub the mixture into the beef and let it cure for the full time. Salt and saltpetre must penetrate evenly and the full resting period must be kept, because curing salts only protect the meat if they reach every part and act long enough. Skipping or shortening a rest leaves uneven curing.

Swap the clove

The recipe marks clove as optional. How well each one fits the dish's main ingredients (beef, sugar, pepper, mace):

  1. Nutmegfits about as well
  2. Cinnamonfits about as well
  3. Clovethe original
  4. Allspicefits about as well

Fit is the average pairing score against beef, sugar, pepper, mace. 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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