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Miroton of Boiled Beef

Sliced cold boiled beef served with caramelized onion sauce, stock, white wine, pepper, salt, bay leaf, and baked carrots and potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Miroton of Boiled Beef

Ingredients

Directions

Prepare the sauce

  1. Cut the cold boiled beef into slices.

  2. Slice the onions finely and fry them lightly in butter.

  3. Add the stock.

  4. Thicken with flour, stirring for a minute.

  5. Add the white wine.

  6. Season with pepper, salt, and the bay leaf.

  7. Color the mixture with a few drops of caramel.

Simmer and serve

  1. Add the beef.

  2. Simmer for twenty minutes.

  3. Remove the bay leaf.

  4. Serve on a hot dish with baked carrots and potatoes.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

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

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

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

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Cold boiled beef
Forms the main body of the dish, becoming tender as it simmers in the sauce.
Onions
Frying softens them and adds sweetness that builds the savory base of the sauce.
Butter
Fat for frying the onions, carrying flavor and giving them a golden, mellow taste.
Flour (in the method)
Thickens the stock into a smooth sauce that coats the beef.
White wine
Adds acidity and aroma that brighten the rich, meaty sauce.

The step that matters

Thickening with flour. Flour must be stirred while the liquid is added and cooked for a minute so it hydrates fully and thickens smoothly without lumps or a raw starchy taste.

Swap the carrot

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

  1. Chivefits about as well
  2. Tomatofits about as well
  3. Capsicumfits about as well
  4. Carrotthe original

Fit is the average pairing score against beef, white wine, onion, butter, pepper, potato. 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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