Why it works: Beef and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 412 recipes. Both carry 3-ethylphenol, which smells must. The science ↓
Beef Bodilli
Ingredients
Directions
Cook the beef
Tie the brisket of beef across with string.
Place it in a stockpot, cover, and boil for 2 to 3 hours.
Remove the beef, untie it, and take out the bones.
Place the beef on a clean dish, cover it, and weigh it down until cold.
Shape and finish
Trim the beef into a nice square or long shape and tie it up again.
Return the beef to the stewpan and cook until done.
Glaze the beef several times.
If desired, decorate with skewers and optional garnishes.
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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Beef + truffletop 14% of all pairsSmell alikemoderateCooked together412 recipes
Shared aroma: 3-ethylphenol (must).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef brisket
- Forms the main body of the dish, becoming tender through long, slow simmering.
The step that matters
Weighing the beef down until cold. Pressing the cooked meat while it cools helps it set into a firm, even shape that holds when trimmed and tied again.
“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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