Beef Juice
Ingredients
Directions
Make the juice
Place the chopped beef in a vessel.
Heat to 140°F (60°C).
Press the meat using your hand or a lemon squeezer to extract the juice.
Finish
Flavor the juice with salt and spices as desired.
If a greater yield is needed, mix in some cold water before pressing.
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 meat juice itself, which carries the core beef flavor of the dish.
- Coarse sea salt
- Seasons the extracted juice and brings out its savory beef flavor.
The step that matters
Heat to 140°F (60°C). Holding the beef at this temperature warms it enough to release its juice without cooking it through, so the liquid stays thin and mild rather than turning firm and cooked.
“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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