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Stewed Brisket Op Beep

A stew of brisket with vegetables, simmered until tender and served with a sauce made from the broth, catsup, mustard, flour, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Stewed Brisket Op Beep

Ingredients

Directions

Prepare the broth

  1. Place the brisket with hard fat in a stew pot with ½ cup of water.

  2. Bring to a boil and skim thoroughly.

  3. Add carrots, turnips, onions, celery, and peppercorns.

  4. Stew until extremely tender.

Make the sauce

  1. Remove all flat bones and excess fat from the soup.

  2. For the sauce, mix ½ pint of the soup with 2 teaspoons of catsup, 1 teaspoon of mustard, a little flour, butter, and salt.

  3. Boil the sauce for a few minutes and pour it around the meat.

Serve

  1. Serve the soup and meat in a tureen or separately, garnished with vegetables.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  3. Celery + mustardtop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + mustardtop 2% of all pairs
    Smell alikestrong
    Cooked together290 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

Brisket with hard fat
Provides the main meat; slow stewing breaks down its connective tissue for tenderness.
Carrots
Add sweetness and body to the broth as they soften during stewing.
Onions
Contribute savory depth and aroma to the broth during stewing.
Flour
Thickens the sauce as it boils, giving it body.
Catsup
Adds sweetness and acidity to the sauce.
Prepared mustard
Adds sharpness and aroma to the sauce.

The step that matters

Stew until extremely tender. Brisket is a tough cut rich in connective tissue. Long, gentle simmering at a low heat converts that collagen into gelatin, which makes the meat tender. Rushing it or letting the liquid boil hard leaves the meat tough and stringy.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, celery, mustard, flour, butter):

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

Fit is the average pairing score against carrot, turnip, celery, mustard, flour, butter. 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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