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Ox-Tail Soup

A soup made with ox-tail, lean beef, carrots, onions, thyme, butter, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and thyme match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 4,563 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Ox-Tail Soup

Ingredients

Directions

Brown the meat and vegetables

  1. Cut the ox-tail into several pieces and fry them until brown in butter.

  2. Slice the onions and carrots, then brown them in the same pan after removing the ox-tail.

  3. Tie the browned onions and carrots in a bag with the thyme and drop it into the soup pot.

Make the soup

  1. Add the pieces of ox-tail and the sliced beef to the pot.

  2. Grate the two whole carrots over the mixture and add 4 quarts of cold water.

  3. Season with pepper and bring to a boil.

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 + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Ox-tail
Browned in butter, it adds deep meaty flavour and body to the broth.
Lean beef
Adds meaty flavour and substance to the soup.
Onions
Browning them adds sweetness and savoury depth to the broth.
Carrots
Add natural sweetness and body to the soup.

The step that matters

Browning the ox-tail and vegetables. Browning caramelises the surface sugars and proteins through the Maillard reaction, creating deeper, richer flavour in the finished broth. Pale meat or vegetables will produce a flatter soup.

Swap the onion

How well each one fits the dish's main ingredients (beef, carrot, thyme, butter, pepper):

  1. Potatofits better
  2. Parsnipfits better
  3. Leekfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, carrot, thyme, butter, pepper. 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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