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The Spaniard's Garlic Gravy

A savory gravy made with veal or beef, carrots, garlic, ham, and broth, simmered slowly and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

The Spaniard's Garlic Gravy

Ingredients

Directions

Prepare the meat

  1. Season the meat with salt and pepper.

  2. In a stew pan, combine the meat, carrots, garlic, ham, and water.

  3. Set the pan over low heat and cook until the meat begins to stick.

  4. Turn the meat and brown it well, being careful not to burn it.

  5. Dredge the meat with flour.

Simmer and strain

  1. Pour in the broth, add herbs, bruised cloves, and lemon slices.

  2. Simmer gently for 1½ hours.

  3. Remove the fat and strain the gravy through a cloth, pressing hard.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal or beef
Provides the meat flavour and body that the gravy is built on.
Flour
Dusted on the browned meat to thicken the gravy as it simmers.
Broth
Forms the liquid base of the gravy and carries the flavour of the other ingredients.
Ham
Adds salty, savoury depth to the broth as it cooks.
Garlic
Adds aroma and savoury pungency that mellows during the long simmer.

The step that matters

Brown the meat well without burning it. Browning develops the Maillard flavours that give the gravy its depth. Burnt residue on the pan turns the gravy bitter, so heat must be controlled and the meat turned as it colours.

Swap the garlic

How well each one fits the dish's main ingredients (veal, pepper, carrot, clove, ham, flour, lemon):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Garlicthe original

Fit is the average pairing score against veal, pepper, carrot, clove, ham, flour, lemon. 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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