Beef Juice
Ingredients
Directions
Prepare the meat
Chop the beef very fine and place it in a vessel.
Heat the mixture to 140°F (60°C).
Extract and season the juice
Press the meat using your hand or a lemon squeezer to extract the juice.
Flavor the juice with salt and spices to suit your 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
- Supplies the meat whose juices form the broth, and its flavor carries through the liquid.
The step that matters
Heating the mixture to 140°F (60°C). As meat warms, its proteins tighten and release liquid. Reaching the target temperature before pressing helps the juice flow out, so the amount you can extract depends on this heating step.
“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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