Beef Juice
Ingredients
Directions
Prepare
Chop the beef very fine.
Place the chopped meat in a vessel.
Heat the meat to 140°F (60°C).
Extract and season
Press the meat using your hand or a lemon squeezer to extract the juice.
Flavor the juice with coarse sea salt and spices to taste.
If desired, mix in some cold water to increase the yield of 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides the juice that forms the broth's flavor and body when pressed out.
The step that matters
Heat the meat to 140°F (60°C). Heating gently releases the juices from the muscle fibers without cooking the meat through, so the broth stays clear and liquid rather than turning dry or cloudy.
“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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