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Drink

Beep Wine

A beverage made by mixing beef extract with hot water and sherry, then filtering and adjusting volume.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and wine are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,372 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Beep Wine

Ingredients

Directions

  1. Mix the hot water with the beef extract in a mortar until smooth.

  2. Gradually add 14 ounces of sherry while stirring continuously.

  3. Transfer the mixture to a bottle and set aside in a cool place for a few days.

  4. Filter the mixture, adding enough sherry in the filter to produce a total of 16 ounces.

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 + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together2,372 recipes

    Shared aroma: 3-ethylphenol (must).

  2. Beef + sherrytop 21% of all pairs
    Smell alikemoderate
    Cooked together871 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Liebig's extract of beef
Provides the concentrated beef flavour that gives the wine its savoury character.
Sherry wine
Acts as the liquid base that dissolves the beef extract and makes up most of the final volume.

The step that matters

Mixing the hot water with the beef extract until smooth. Beef extract dissolves slowly in cold liquid and can form lumps, so working it smoothly in hot water first helps it dissolve evenly before the sherry is added.

“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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