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Beep Tea

A simple beef broth made by simmering beef, then adding water, salt, lemon peel, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beep Tea

Ingredients

Directions

  1. Cut the beef into dice or thin slices.

  2. Simmer the beef for a short time without water to extract the juices.

  3. Gradually add the water, salt, lemon peel, and parsley.

  4. Use less water for a stronger broth.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Beef + lemontop 21% of all pairs
    Smell alikemoderate
    Cooked together4,278 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Fleshy beef
Provides the main flavor and gelatin that give the broth its body and richness.
Water
Serves as the liquid that extracts flavor from the beef and forms the broth.

The step that matters

Simmer the beef without water. Simmering the beef dry briefly draws out its juices and deepens flavor before water is added, so the broth tastes richer.

“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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