Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓
Beef Jelly
Ingredients
Directions
Make the aspic
Dissolve the gelatine in hot water.
Add the dissolved gelatine to the beef tea and season with salt.
Stir until it begins to set.
Set
Pour into small moulds and set aside until firm.
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 + teatop 13% of all pairsSmell alikemoderateCooked together417 recipes
Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the beef tea into a firm, wobbly jelly as it cools.
- Beef tea
- Provides the main beefy flavour and liquid base for the aspic.
The step that matters
Stir until it begins to set. Gelatine must be stirred as it starts to thicken so it sets evenly. If it is poured while still fully liquid, the gelatine can settle unevenly and leave the aspic cloudy or uneven in texture.
“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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