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Hashed Beep, and Roast Beef Bones Broiled

Broiled roast beef bones with butter, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Hashed Beep, and Roast Beef Bones Broiled

Ingredients

Directions

Prepare

  1. Divide the beef bones, leaving good pieces of meat on each.

  2. Score the bones in squares.

Season and cook

  1. Pour a little melted butter over them and sprinkle with pepper and coarse sea salt.

  2. Place the bones on a dish and set them in a Dutch oven.

  3. Cook for 30 to 45 minutes, turning until hot and browned.

  4. Alternatively, broil them on a grill until browned.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

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

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 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

Beef bones with meat attached
Provide the main meat and rich flavour that browns during cooking.
Melted butter
Adds fat that carries flavour and helps the surface brown.

The step that matters

Turning until hot and browned. Browning depends on surface heat and dry exposure, which is driven by the Maillard reaction. Turning the bones lets every side brown evenly instead of steaming in its own juices, giving deeper flavour and colour.

“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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