Beef Juice
Ingredients
Directions
Press the juice
Broil the steak slightly.
Press the juice out using a lemon squeezer or meat press.
Season the juice with salt.
Serve cold or warm it in a cup placed in warm water without boiling.
Cold process
Finely chop the steak.
Mix with cold water and a pinch of salt in a covered jar.
Place the jar on ice or in a cold place for 5-6 hours or overnight, shaking occasionally.
Strain the mixture through coarse muslin, twisting to extract all the juice.
Season and serve.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Round steak
- Supplies the meat juices that are pressed or strained out, giving the drink its beef flavour.
- Cold water
- Draws juices out of the chopped meat gently, without cooking the meat.
The step that matters
Serve cold or warm the juice without boiling. Boiling or strong heat sets the meat proteins and makes the juice cloudy, with a duller flavour. Gentle warming keeps it clear and fresh-tasting.
“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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