Composition of Natural Raw-beef Juice
Ingredients
Directions
Slightly broil and press the beef.
Combine the beef with water and let it stand on ice for six hours.
Twist the mixture in coarse muslin to extract the 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 protein and flavour that the juice extracts into the water.
- Water
- Draws the juices out of the beef during the long cold soak.
The step that matters
Twisting the mixture in muslin. Twisting too hard can push fine meat particles through the cloth, leaving the juice cloudy. Squeezing gently keeps the liquid clearer.
“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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