Why it works: Veal and red currant work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 27 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Ox Heart
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
Preheat your oven to 400°F (200°C).
Season the ox heart as you would veal.
Cover the top with caul or buttered paper.
Roast and serve
Roast or bake for two hours in a brisk oven.
Ensure the dish, plates, and cover are very hot.
Serve with brown gravy and red currant jelly.
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.
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Veal + red curranttop 33% of all pairsSmell alikelowCooked together27 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ox heart
- Is the main cut of meat, which becomes tender and juicy when slowly roasted.
- Caul or buttered paper
- Covers the top to hold in moisture so the meat stays juicy during roasting.
- Brown gravy
- Adds moisture and savoury flavour to the meat served alongside it.
- Red currant jelly
- Adds sweetness and acidity that balances the rich, savoury meat.
The step that matters
Ensure the dish, plates, and cover are very hot. Hot serving ware keeps the meat warm while it is eaten, so it does not cool quickly and the fat and gravy stay fluid rather than congealing on the plate.
“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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