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Oxtail and Barley Soup Recipe

During the past few years, chefs have taken everyday meats that were historically considered poor man's cuts and glamorized them with special treatments. Inspired...

By chow · From Open Recipes · 10 ingredients
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Why it works: Turnip and barley work together. They rank in the top 3% of all ingredient pairs, and 629 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

6 to 8 servings

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Turnip + barleytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together629 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + carrottop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + barleytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together784 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Carrot + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

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

  5. Turnip + oniontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together7,584 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (red wine, butter, turnip, carrot, barley):

  1. Leekbetter flavor fit
  2. Potatobetter flavor fit
  3. Parsnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against red wine, butter, turnip, carrot, barley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).