Beef-Juice
Ingredients
Directions
Prepare the beef
Select a piece of raw beef and cut it to 1 to 1.5 inches thick.
Remove all surrounding fat and broil quickly until heated through.
Extract the juice
Cut the beef into small pieces and squeeze out the juice using a meat press or lemon squeezer.
Pour the juice into a heated cup or bowl, keeping it warm in a larger vessel of warm water.
Remove any globules of fat and season lightly with salt.
Serve
Serve plain, diluted with an equal quantity of warm water, or pour over toast.
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
What each ingredient does
- Raw beef
- Provides the only source of juice, so its quality sets the flavor and body of the result.
The step that matters
Broil quickly until heated through. Brief high heat warms the surface and loosens the juices without fully cooking the meat, which would toughen it and reduce the liquid that can be pressed out.
“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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