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French Beef a LA Mode

A braised beef rump with vegetables and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

French Beef a LA Mode

Ingredients

Directions

Prepare the beef

  1. Skewer the beef firmly into a good shape.

Make the braise

  1. In a thick saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook until it turns a fine amber color.

  3. Add the beef and brown it on both sides, ensuring it doesn't stick.

  4. Gradually pour in the hot water or gravy, allowing each portion to boil before adding the next.

  5. Add the savory herbs, carrots, onions, bay leaves, salt, and pepper.

  6. Simmer gently for 4 to 5 hours, turning the beef halfway through.

Serve

  1. When ready to serve, lift the beef onto a hot dish, arrange the vegetables around it, and pour the gravy over, discarding the herbs and excess fat.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

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

  5. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

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

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

What each ingredient does

Beef rump
Forms the main body of the dish and becomes tender through long, slow simmering.
Butter
Carries the flavor of the dish and provides fat for browning the beef.
Flour
Thickens the gravy and adds color when cooked to an amber roux.
Onions
Contribute sweetness and aroma to the braising liquid as they soften.
Carrot
Adds natural sweetness and body to the gravy during the long simmer.

The step that matters

Brown the beef on both sides. Browning creates deep flavor through the Maillard reaction. Pale or unevenly seared meat gives a flatter, less savory gravy, and the beef must not stick to the pan.

Swap the carrot

How well each one fits the dish's main ingredients (beef, butter, flour, onion, pepper):

  1. Potatofits better
  2. Chivefits better
  3. Leekfits about as well
  4. Carrotthe original

Fit is the average pairing score against beef, butter, flour, onion, pepper. 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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