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Brown Stock

A beef stock made by browning shin pieces, simmering with water, vegetables, and seasonings for a total of seven hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Brown Stock

Ingredients

Directions

Prepare and brown

  1. Brown the meat in a hot frying pan using the marrow from the bone.

  2. Place the bone and fat in a kettle and add the cold water; let it stand for 20 minutes.

Simmer

  1. Bring to a boil, skimming off any scum, then add the browned meat.

  2. Cover the kettle, reduce heat, and simmer for 5 hours.

  3. Add the prepared vegetables and seasoning, then cook for an additional 2 hours.

  4. Strain the stock immediately.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: myristicin (spice, warm).

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

Shin beef
Browned and simmered to release gelatin and savory meaty flavor into the stock.
Beef bone and fat
Adds marrow, collagen and richness that give the stock body and depth.
Onion
Contributes sweetness and aromatic flavor as it cooks down into the stock.
Carrot
Adds subtle sweetness and aroma to the long-simmered stock.

The step that matters

Skimming off scum after bringing to a boil. Impurities rising to the surface can cloud the stock and taint its flavor, so they should be removed before the long simmer.

Swap the clove

How well each one fits the dish's main ingredients (beef, parsley, potato, turnip, onion, carrot, celery):

  1. Thymefits better
  2. Marjoramfits better
  3. Dillfits better
  4. Clovethe original

Fit is the average pairing score against beef, parsley, potato, turnip, onion, carrot, celery. 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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