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Cold Roast Beef Broiled

Thin slices of under‑done roast beef are seasoned, broiled, and served hot with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Cold Roast Beef Broiled

Ingredients

Directions

Prepare

  1. Cut thin slices from the under-done parts of the roast.

  2. Season with salt and pepper.

Broil and serve

  1. Place on a grill over hot coals.

  2. Turn 2 or 3 times quickly as it broils faster than if entirely raw.

  3. Serve hot with a bit of butter on each slice.

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. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Roast beef
Provides the main protein; slicing thin lets it cook quickly over high heat.
Butter
Adds richness and moisture to each hot slice as it is served.

The step that matters

Turning the slices quickly over hot coals. Thin slices cook fast over intense heat, so brief, frequent turns help them brown evenly without drying out or overcooking the centre.

“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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