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Beef Juice. — — Jus De Bceuf

A savory beef broth made with ham, bacon, onions, carrots, beef slices, stock, parsley, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Beef Juice. — — Jus De Bceuf

Ingredients

Directions

Prepare

  1. Butter the bottom of a stewpan.

  2. Add ham, lard or bacon, onions, and carrots, then cover with beef slices.

  3. Wet with stock and bring to a boil over high heat.

Cook the meat

  1. When it begins to stick, prick it with a knife.

  2. Reduce heat to low and prevent burning.

  3. Once firmly fixed, wet as directed for blond de veau. Skim.

Finish and strain

  1. Season with parsley and mushrooms.

  2. When meat is cooked, remove fat.

  3. Strain the juice through a cloth.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

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

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Stock
Provides the liquid that dissolves flavour from the pan and keeps the base moist.
Beef
Releases savoury flavour and body into the broth as it cooks.
Onions
Add aromatic sweetness that deepens the broth's flavour.
Carrots
Contribute natural sweetness and aroma to the broth.
Lard or bacon
Adds fat that carries flavour and helps the base brown gently.
Ham
Adds salty, savoury depth to the broth.

The step that matters

Watching for sticking before wetting. When the meat and vegetables begin to stick to the pan, the sugars and proteins are browning. Adding stock at that moment loosens the browned layer and deglazes it into the broth, while lowering the heat prevents it from scorching and turning bitter.

Swap the parsley

How well each one fits the dish's main ingredients (ham, onion, carrot, beef, mushroom):

  1. Celeryfits better
  2. Thymefits about as well
  3. Garlicfits about as well
  4. Parsleythe original

Fit is the average pairing score against ham, onion, carrot, beef, mushroom. 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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