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Jewish Smoked Beef

A cured and smoked flank beef used for adding flavor to soups and gravies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and sugar are a kitchen classic. They rank in the top 37% of all ingredient pairs, and cooks put them together in 5,435 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Jewish Smoked Beef

Ingredients

Directions

Cure and smoke

  1. Cure the beef with a mixture of coarse sea salt, sugar, and water.

  2. Allow the beef to smoke until it has a rich flavor.

Store and serve

  1. Store in a cool place to maintain its flavor.

  2. When ready to use, cut into dice and add to soups or gravies for flavor.

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 + sugartop 37% of all pairs
    Smell alikelow
    Cooked together5,435 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Flank beef
The main cut; curing and smoking firm its texture and build a rich, savory flavor.
Coarse sea salt
Draws moisture out of the meat during the cure and seasons it deeply.
Sugar
Balances the salt and adds mild sweetness to the cure.

The step that matters

Curing the beef. The salt and sugar must penetrate the thick cut evenly. Salt draws out moisture and dissolves into the meat, which seasons it and helps preserve it. Uneven curing leaves some parts salty or under-seasoned.

“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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