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Soup

Beef Tea with Tapioca

A simple beef broth flavored with tapioca pearls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and meat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Beef Tea with Tapioca

Ingredients

Directions

  1. Bring the beef tea nearly to a boil.

  2. In a separate saucepan, combine the white stock and cooked tapioca, sprinkling the tapioca in gradually.

  3. Mix the two preparations together and season to taste.

  4. Serve immediately.

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. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  3. Tea + meattop 18% of all pairs
    Smell alikelow
    Cooked together207 recipes

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

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

What each ingredient does

French tapioca
Thickens the soup as its starch swells and gelatinizes when heated in liquid.
Beef tea
Provides the main beef flavour and liquid base of the soup.
White stock
Adds liquid and savoury body to the tapioca mixture.

The step that matters

Sprinkling the tapioca in gradually. Adding tapioca slowly and stirring keeps the starch granules separated so they hydrate evenly instead of clumping into lumps when heated.

“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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