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Beef a LA Mode Jardiniere

Larded beef marinated, braised, and served with carrots, turnips, onions, and string beans in its sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Beef a LA Mode Jardiniere

Ingredients

Directions

Prepare the beef

  1. Insert pieces of larding pork into the beef, about 2 inches apart.

  2. Marinate the beef in a deep bowl with the marinade for 2 to 10 days, turning daily.

  3. Place the beef in a pot with the marinade and brown it over heat.

Cook the beef and vegetables

  1. Cover the beef with hot stock or water and simmer for 4 hours.

  2. After 3 hours, boil the carrots, turnips, and onions in separate pots with salt and sugar until tender.

  3. Place the vegetables in cold water to retain their color.

  4. Once the beef is tender, remove it and keep warm.

Finish the sauce and serve

  1. Strain the cooking sauce and thicken it over heat until it coats the spoon.

  2. Drain the vegetables and heat them in the sauce, then pour over the beef.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  3. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

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

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Round beef
Long, slow simmering turns this tough cut tender and gives the dish its main body.
Larding pork
Adds fat inside the lean beef, keeping it moist and flavourful during the long cook.
Carrots
Add sweetness and colour to the vegetable garnish.
Turnips
Contribute mild sweetness and a tender, earthy texture to the garnish.
Button onions
Add sweetness and a soft texture to the vegetable garnish.
String beans
Add fresh texture and colour to the vegetable garnish.

The step that matters

Simmering the beef gently. A rolling boil toughens the meat's proteins and dries the surface, while a gentle simmer lets collagen slowly break down into gelatin, so the beef becomes tender and the sauce becomes rich.

Swap the onion

How well each one fits the dish's main ingredients (beef, pork, carrot, turnip, beans, sugar):

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

Fit is the average pairing score against beef, pork, carrot, turnip, beans, sugar. 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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