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Ox-Cheek Stew

A stew of ox cheek simmered with rice flour, catsup, and curry or ginger and cayenne.

From an old cookbook · modernised transcription
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Why it works: Rice and ginger are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,196 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Ox-Cheek Stew

Ingredients

Directions

Prepare and cook the ox cheek

  1. Soak the ox cheek for 4 to 5 hours and wash it thoroughly.

  2. Cook the ox cheek in a pot with water for 2 to 3 hours until tender.

Make the sauce

  1. Strain the gravy to remove fat and return it to a clean saucepan.

  2. Mix in rice flour, catsup, and curry powder or spices.

  3. Bring to a boil, then simmer for 10 minutes.

Serve

  1. Serve the ox cheek with the sauce poured over it.

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. Rice + gingertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,196 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Ox cheek
Provides the meat and, after long cooking, the tender texture of the stew.
Rice flour
Thickens the gravy so the sauce clings to the meat.
Catsup
Adds sweetness and acidity to the sauce.
Curry powder
Gives the sauce its warm, aromatic spiced flavour.

The step that matters

Simmering the thickened sauce. Rice flour must come to a boil and simmer to fully cook and thicken; stopping early leaves the sauce starchy and thin.

Swap the ginger

How well each one fits the dish's main ingredients (rice, flour):

  1. Turmericfits better
  2. Jalapenofits better
  3. Cinnamonfits better
  4. Gingerthe original

Fit is the average pairing score against rice, flour. 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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