Composition of Natural Raw-beef Juice
Yield approximately 8 oz. of beef juiceIngredients
Directions
Place 1 lb. of beef and 8 oz. of water in a container and let it sit on ice for 8 to 10 hours.
Twist the mixture in coarse muslin to extract the juice.
Yield approximately 8 oz. of beef juice.
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
- Beef
- Provides the meat juices that give the final liquid its flavor and savory character.
- Water
- Draws juices out of the meat during the long cold soak and helps carry them into the liquid.
The step that matters
Twisting the mixture in muslin. Squeezing too hard or using a fine cloth can push meat particles through, making the juice cloudy and gritty. Coarse muslin lets liquid pass while holding back solids.
“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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