Skip to main content
Main

Ox Palate

A braised ox palate cooked with stock, butter, onion, carrot, and bouquet garni, served with a sharp sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Ox Palate

Ingredients

Directions

Prepare the palate

  1. Blanch the ox palate for 10 minutes, then drain and remove the fat.

  2. Scrape the palate carefully and divide it into two parts.

Simmer and serve

  1. In a small stewpan, combine the palate, stock, butter, pepper, salt, bouquet garni, onion, and carrot.

  2. Simmer the mixture for 3 hours.

  3. Remove the palate, clean away any fat, and serve with a sharp sauce.

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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Ox palate
Forms the main body of the stew, becoming tender during long, slow simmering.
Butter
Adds richness and fat, giving the stew a rounder, more savoury mouthfeel.
Stock
Provides the liquid that cooks the palate and carries the flavour of the dish.
Onion
Adds savoury depth and aroma to the cooking liquid as it simmers.
Carrot
Contributes gentle sweetness and aroma to the cooking liquid.

The step that matters

Simmering the palate for 3 hours. Palate is rich in connective tissue and gelatin, which needs long, gentle simmering to soften. Boiling vigorously can toughen the meat and break the stew's texture, so keep the liquid at a slow simmer.

Swap the onion

How well each one fits the dish's main ingredients (butter, carrot, pepper):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against butter, carrot, pepper. 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.

You might also like

Carrot SoupCarrot Soup134 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes