Raw Beef Juice
Ingredients
Directions
Prepare the meat
Wipe and finely shred the steak.
Pound the meat well and rub it through a fine sieve.
Steep and strain
Pour the cold water over the meat, cover, and let it stand for 2 hours, stirring occasionally.
Strain through a fine strainer, pressing the meat with the back of a spoon.
Serve
Serve the bright red liquid in a colored glass.
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
- Rump steak
- Supplies the meat whose juices and soluble proteins are drawn out into the liquid.
- Cold water
- Extracts the soluble juices and flavour from the meat without cooking it.
The step that matters
Steeping in cold water. Keep the water cold and the meat covered during the two-hour soak. Cold water draws out the juices and soluble proteins without cooking them. Warmth would set the proteins, making the liquid cloudy and reducing the juice obtained.
“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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