Composition of Natural Raw-beef Juice
Ingredients
Directions
Prepare the beef
Slightly broil the round beef and neck beef.
Press the round beef and neck beef.
Heat chopped beef in a corked bottle.
Slightly broil lean steak.
Express juice from lean steak using a lemon squeezer.
Extract the juice
Combine 1 lb beef with 8 oz water.
Let the mixture stand on ice for 6 hours.
Twist in coarse muslin to extract juice.
Soak 4 oz minced steak in 1 oz water for 1 hour.
Forcibly express 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
- Round beef
- Supplies the main muscle protein and meaty flavour that the juice carries.
- Neck beef
- Adds connective tissue and fat, contributing richer flavour to the extracted juice.
- Minced steak
- Its fine mince exposes more surface area, helping juice release during soaking.
The step that matters
Let the mixture stand on ice for 6 hours. Keeping the beef cold during the long soak lets juice seep out gradually while the meat stays chilled and food-safe, so the liquid is not forced out of the meat too quickly.
“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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