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Potted Beef

A dish of boiled beef, chopped and seasoned, served cold or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Potted Beef

Ingredients

Directions

Prepare the beef

  1. Boil the beef until it separates from the bone.

  2. Remove bones and gristly pieces, then chop the meat finely.

Season and pack

  1. Add the gravy to the chopped meat.

  2. Season with salt, pepper, and ground mace.

  3. Pack the mixture into bowls or preferred dishes.

Serve

  1. Serve cold or fry in batter.

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

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

  2. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Beef + macetop 25% of all pairs
    Smell alikelow
    Cooked together2,969 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef
Forms the bulk of the dish and provides its meaty flavor and dense texture.
Beef gravy
Adds moisture and savory flavor so the chopped meat binds together when packed.
Ground mace
Adds a warm, aromatic spice flavor to the meat.

Swap the mace

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

  1. Rosemaryfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against beef, 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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