Why it works: Beef and mace are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 2,969 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓
Shin of Beep Stock for Gravies
Ingredients
Directions
Prepare
Break the bone of the shin of beef in one or two places and remove the marrow.
Clarify the marrow if not used immediately and store for future use.
Combine the shin of beef with 9 pints of cold water in a pot.
Simmer
Stew gently for 6 to 7 hours, or longer until the meat is in fragments.
Add the savory herbs, salt, peppercorns, and mace during cooking.
Store
Store the stock in a cool place and boil softly for 2-3 minutes every 2-3 days.
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 + macetop 25% of all pairsSmell alikelowCooked together2,969 recipes
Shared aroma: alpha-pinene (pine, turpentine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Shin of beef
- Releases collagen and flavour into the water, giving the stock body as it simmers.
- Savoury herbs
- Add aromatic flavour to the stock during the long simmer.
- Peppercorns
- Contribute a mild, warm aroma and gentle spice to the stock.
- Mace
- Adds a delicate, warm aroma to the stock.
The step that matters
Stew gently for 6 to 7 hours. Stock should only simmer gently, not boil hard. A vigorous boil emulsifies fat into the liquid and makes the stock cloudy, while slow heat extracts collagen and flavour cleanly.
“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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