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Boiled Brisket of Beef and Bbuis

A boiled brisket of beef served with bread, carrots or greens, and cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and carrot 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 ↓

Boiled Brisket of Beef and Bbuis

Ingredients

Directions

Prepare the beef

  1. Soak the brisket in pickle for 10 days.

  2. Place the brisket in an iron pot and cover it with water.

  3. Bring the water to a boil, then reduce to a gentle simmer, skimming frequently.

  4. Cook for 30 minutes per pound after it starts boiling.

Cook the bread

  1. One hour before the beef is done, add the bread to the pot to boil.

  2. Place the boiled bread on a separate dish.

  3. Skim off a teacupful of liquid.

  4. Pour the liquid over the bread.

  5. Sprinkle the bread with pepper.

Serve

  1. Serve the beef with some cooking liquid poured over it.

  2. Arrange carrots or greens around the dish.

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

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  3. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

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

  4. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Bread + carrottop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Brisket of beef
Long gentle simmering turns the tough cut tender and moist as its connective tissue softens.
Bread
Absorbs the flavourful cooking liquid, becoming soft and moist as it soaks up the broth.

The step that matters

Maintaining a gentle simmer. A rolling boil toughens and dries meat fibres and makes the broth cloudy, while a gentle simmer lets connective tissue break down slowly. Skimming removes foam that would otherwise cloud the liquid.

Swap the carrot

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

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

Fit is the average pairing score against beef, bread, 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.

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