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Beef Juice

A simple broth made by simmering finely chopped beef with water, salt, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef Juice

Beef Juice

Ingredients

Directions

The book gives no oven temperature. The 140°F (60°C) in the steps was added when the recipe was transcribed, as a starting point.

Heat and press

  1. Place the chopped beef in a vessel.

  2. Heat to 140°F (60°C).

  3. Press the meat using a lemon squeezer or similar tool to extract the juice.

Season and serve

  1. Mix in water for a greater yield if desired.

  2. Flavor with salt and spices to suit your taste.

  3. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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
Supplies the flavor and juices that the broth is made from.

The step that matters

Heating to 140°F (60°C). Gentle heat draws juices out of the meat without tightening its protein. Going hotter toughens the meat and squeezes out less juice, so the broth ends up thinner and less flavorful.

“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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