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Collared Beef

Collared Beef is a seasoned beef dish cooked by baking or boiling, then sliced thinly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Collared Beef

Ingredients

Directions

Prepare

  1. Roll the beef with the veal if using.

  2. Season with coarse sea salt, saltpetre, parsley, herbs, black pepper, and allspice.

  3. Wrap tightly with tape and cloth.

Cook and serve

  1. Bake or boil until cooked through.

  2. Remove tape and cloth, then slice thinly.

  3. Serve garnished with sprigs of parsley.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + allspicetop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  5. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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 and provides the meat that is sliced and served.
Fine fat veal
Adds extra fat that can keep the rolled meat moist and tender.
Saltpetre
Helps preserve the meat and gives it a pink, cured colour and savoury flavour.
Coarse sea salt
Seasons the meat and draws out moisture that helps the seasoning penetrate.

The step that matters

Wrap tightly with tape and cloth. Firm, even wrapping holds the rolled meat in a compact shape so it cooks evenly and slices into neat, cohesive pieces.

Swap the allspice

How well each one fits the dish's main ingredients (beef, veal, parsley, pepper):

  1. Marjoramfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Allspicethe original

Fit is the average pairing score against beef, veal, parsley, 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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