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Stewed Rump Op Beep

A stew of beef rump pieces simmered in broth with lemon rind, rice flour, mushroom ketchup, and optional wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stewed Rump Op Beep

Ingredients

Directions

Prepare and simmer

  1. Remove the skin and fat from the beef and cut it into 2-inch square pieces.

  2. Pour the cold broth or gravy over the beef and bring it to a boil.

  3. Add salt and cayenne pepper to taste, then reduce to a simmer for 2 hours.

  4. After 2 hours, add the grated lemon rind.

Thicken and finish

  1. After 30 minutes, mix the rice flour with the mushroom ketchup and lemon juice.

  2. Stir the mixture into the stew.

  3. Cook for an additional 15 minutes before serving.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

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

What each ingredient does

Rump of beef
Provides the main meat, which becomes tender through long, slow simmering.
Rice flour
Thickens the cooking liquid into a smooth, lightly body-filled stew.
Mushroom ketchup
Adds deep savoury, umami flavour to the broth.
Lemon rind
Adds bright aromatic citrus oil that lifts the rich beef flavour.

The step that matters

Stirring in the rice flour mixture. Flour clumps if added dry or without being mixed smoothly with liquid first. Blending it with the ketchup and lemon juice before adding it to the hot stew lets the starch disperse and thicken evenly.

Swap the lemon

How well each one fits the dish's main ingredients (beef, pepper, rice, flour, mushroom, ketchup, white wine):

  1. Lemonthe original
  2. Limefits about as well
  3. Grapefits less well
  4. Avocadofits less well

Fit is the average pairing score against beef, pepper, rice, flour, mushroom, ketchup, white wine. 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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