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Ox- Heel Soup

A hearty soup made from ox heels, vegetables, herbs, and a roux, finished with lemon, wine, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ox- Heel Soup

Ingredients

Directions

Prepare

  1. Prepare the ox heel a day in advance.

  2. Cut the meat from the boiled heels into small pieces and set aside.

Make the stock

  1. In a stew-pan, combine the trimmings, bones, and 3 quarts of water with the unboiled heel cut into quarters.

  2. Add the onions, turnips, carrots, eschalots, thyme, and parsley.

  3. Cover and simmer gently for at least 7 hours, skimming off fat and scum.

  4. Strain the liquid through a sieve.

Thicken and finish

  1. In a clean stew-pan, melt the butter and stir in enough flour to make a stiff paste.

  2. Gradually add the strained soup liquid to the paste, bring to a boil, and strain again.

  3. Add the lemon peel, bay leaves, and reserved meat.

  4. Simmer for another 30 minutes until the meat is tender.

  5. Stir in the lemon juice, wine, and mushroom ketchup before serving.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

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

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

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Ox heel
Provides meat and gelatin that give the soup body and a rich mouthfeel.
Butter
Fat that is cooked with flour to form the roux thickening the soup.
Flour
Forms with the butter a stiff paste that thickens the strained liquid.
Onions
Release sweetness and savoury depth as they simmer into the stock.
Lemon juice
Adds acidity that brightens the finished soup.
Wine
Adds acidity and aroma to the finished soup.

The step that matters

Simmering the stock gently for at least 7 hours. A vigorous boil makes the stock cloudy and emulsifies fat into it, while slow simmering keeps it clear. Long gentle cooking extracts gelatin from the bones and heel, giving body. Skimming removes scum that would otherwise muddy the flavour.

Swap the onion

How well each one fits the dish's main ingredients (turnip, carrot, lemon, parsley, butter, flour, wine):

  1. Shallotfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against turnip, carrot, lemon, parsley, butter, flour, 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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