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Bouillon Fait En Une Heure

A beef broth made in an hour with pork fat, carrot, onion, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Bouillon Fait En Une Heure

Ingredients

Directions

Make the broth

  1. Combine the beef, chopped pork, carrot, cold water, and onion in a stewpan.

  2. Stew for 15 minutes until the mixture begins to cling to the sides.

  3. Add the boiling water and boil for 45 minutes.

  4. Strain the mixture, squeezing the meat well.

Season and serve

  1. Season with pepper, coarse sea salt, and celery salt.

  2. Serve.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 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

Beef
Releases its flavour and gelatin into the liquid as it simmers, giving the broth body.
Fat pork
Adds fat that carries aroma and gives the broth a richer mouthfeel.
Onion
Contributes savoury sweetness and aromatic depth to the broth.
Carrot
Adds gentle sweetness and earthy aroma to the broth.

The step that matters

Stewing before adding the boiling water. Stewing the meat in cold water for 15 minutes lets the liquid warm gradually and draw out flavour. Adding boiling water too early can seal the meat and leave the broth less flavourful.

Swap the onion

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

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

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