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Mutton' Chops a LA Soubise

Mutton chops stewed with onions, carrots, parsley, green onions, beef stock and a glaze, served à la soubise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Mutton' Chops a LA Soubise

Ingredients

Directions

Braise

  1. Arrange the mutton chops at the bottom of a stewpot.

  2. Add the onions, sliced or blanched carrots, parsley, green onions, beef stock, salt, and pepper.

  3. Stew until the meat is fully cooked.

Glaze and serve

  1. Remove the roots and add a little glaze, then reduce over high heat.

  2. Once reduced, lay the chops on a cloth to drain excess fat.

  3. Serve the chops with the onions à la soubise.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + peppertop 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. Onion + beeftop 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

Mutton chops
Provide the main meat, which becomes tender as it stews slowly in liquid.
Onions
Soften and sweeten during stewing, forming the soubise accompaniment.
Beef stock
Adds moisture and savory depth to the stew and the reduced glaze.
Glaze
Reduced over high heat, it concentrates flavor and gives the sauce body and shine.

The step that matters

Reducing the glaze over high heat. Glaze can scorch or turn bitter if left unattended on high heat as its sugars concentrate. Watching it closely and reducing only until syrupy keeps the flavor clean and the coating glossy.

Swap the onion

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

  1. Turnipfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Onionthe original

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