Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Minced Collops Au Naturel
Ingredients
Directions
Prepare
Finely mince the beef.
Season with pepper and coarse sea salt.
Cook and serve
Heat in a pan over low heat, stirring with a fork until hot.
Simmer slowly in its own juices for 10 to 12 minutes.
If too dry, add a little boiling water, broth, or gravy.
Stew for 2 more minutes and serve immediately.
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.
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 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
- Provides the protein and meaty texture that forms the whole dish.
The step that matters
Simmer slowly in its own juices. Gentle heat keeps the very tender beef from toughening and drying out, letting it cook through in its own juices.
“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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