Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Beef, Spiced
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the beef
Drain the beef from the pickle.
Mix together the black pepper, ginger, cloves, nutmeg, and mace.
Sprinkle the spice mixture over the entire surface of the meat.
Roll, bind, and skewer the meat into a good shape.
Braise
Place the meat in an earthenware stewpot with a lid.
Pour the wine over the meat.
Cover the top of the pot with 2 or 3 layers of greased paper and put on the lid.
Seal the lid with a paste of flour and water to keep steam inside.
Cook the meat slowly in the oven at 300°F (150°C) for about 4 hours.
Press and chill
Press the cooked meat between two boards or dishes until cold.
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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Clove + nutmegtop 1% of all pairsSmell alikestrongCooked together8,686 recipes
Shared aroma: estragole (anise, licorice).
-
Ginger + clovetop 1% of all pairsSmell alikestrongCooked together6,038 recipes
Shared aroma: estragole (anise, licorice).
-
Nutmeg + macetop 4% of all pairsSmell alikemoderateCooked together6,557 recipes
Shared aroma: myristicin (spice, warm).
-
Pepper + clovetop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Ginger + nutmegtop 5% of all pairsSmell alikestrongCooked together3,324 recipes
Shared aroma: estragole (anise, licorice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pickled beef
- Is the main cut, and its pickling cures and seasons the meat before cooking.
- Black pepper
- Adds sharp, warm pungency that flavours the meat's surface and cooking juices.
- Claret or port wine
- Adds acidity and fruity depth, and moisture that keeps the meat tender during slow cooking.
- Ginger
- Contributes warm, aromatic spice that balances the richness of the beef.
The step that matters
Seal the lid with flour and water paste. A tight seal traps steam so the meat braises in its own moisture rather than drying out during the long, slow cook.
Swap the mace
How well each one fits the dish's main ingredients (beef, pepper, ginger, clove, nutmeg, port wine):
- Cinnamonfits better
- Allspicefits better
- Cardamomfits better
- Macethe original
Fit is the average pairing score against beef, pepper, ginger, clove, nutmeg, port wine. 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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