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Brown Gravy

A brown gravy made from beef, onions, and optional bacon, thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Brown Gravy

Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Brown Gravy

Ingredients

Directions

Brown the base

  1. Melt the butter in a stewpan over medium heat.

  2. Add the sliced onions and fry until light brown.

  3. Stir in the beef and bacon.

  4. Season with salt and pepper.

  5. Add ½ cup of water.

  6. Bring to a boil for about 10 minutes, stirring occasionally until browned.

Simmer

  1. Add more water to fill the pot and let it boil.

  2. Reduce heat and simmer gently for 14 hours.

Strain and thicken

  1. Strain the gravy and let it cool, then remove the fat.

  2. Melt 2 oz. of butter in a stewpan for thickening.

  3. Add 3 oz. of flour and stir until light brown.

  4. Once cooled, mix the thickening into the strained gravy and bring to a quick boil.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef shin
Breaks down during long simmering to give the gravy body and rich meaty flavor.
Onions
Fried until light brown, they add sweetness and savory depth to the gravy.
Butter
Fat that is cooked with the flour to form the thickening and carries flavor.
Flour
Cooked in butter and stirred into the liquid, it thickens the gravy.

The step that matters

Cooking the flour in butter. Stirring the flour in melted butter until light brown cooks out its raw taste and lets it thicken smoothly. Adding it to the gravy only once cooled helps prevent lumps.

Swap the clove

How well each one fits the dish's main ingredients (onion, beef, pepper, butter, flour):

  1. Garlicfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against onion, beef, pepper, butter, 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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