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To Braise the Inside of a Sirloin of Beef

A braised sirloin fillet wrapped in bacon and seasoned with herbs, simmered in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and carrot match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 4,563 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

To Braise the Inside of a Sirloin of Beef

Ingredients

Directions

Prepare the fillet

  1. Remove the fillet from the joint and trim off the skin.

  2. Roll bacon strips in thyme, spices, pepper, and salt.

  3. Lard the fillet with the bacon and tie it with kitchen twine.

Braise

  1. Line a braising pan with bacon slices.

  2. Add a layer of beef or veal, onions, bay leaves, carrots, and sweet herbs.

  3. Place the fillet on top and cover with more bacon slices.

  4. Pour beef broth or gravy over the fillet.

  5. Cover and simmer gently for 2.5 hours.

Finish the gravy

  1. Remove the fillet and keep it warm.

  2. Strain the gravy and reduce it by boiling until thick enough to glaze.

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. Thyme + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

What each ingredient does

Sirloin of beef
Forms the main meat that becomes tender and juicy during slow braising.
Unsmoked bacon
Wraps and larded through the fillet, adding fat and savory flavor as it renders.
Onions
Sweeten and flavor the braising liquid as they soften and release their sugars.
Carrots
Add sweetness and body to the braising liquid and gravy.
Beef broth or gravy
Provides the moist cooking liquid that keeps the meat from drying out and forms the glaze base.

The step that matters

Reduce the gravy until thick enough to glaze. Boiling the strained liquid evaporates water and concentrates its flavor and body. Stopping too early leaves a thin sauce that will not coat the meat.

Swap the onion

How well each one fits the dish's main ingredients (beef, thyme, pepper, carrot):

  1. Parsnipfits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against beef, thyme, pepper, carrot. 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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