Beef Juice
Ingredients
Directions
Chop the beef very finely and place it in a vessel.
Heat the mixture to 140°F (60°C).
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 cold water to increase yield, then press again.
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 protein and meat juices that make up the finished liquid.
- Cold water
- Adds moisture to the meat so more liquid can be pressed out, increasing yield.
The step that matters
Heat the mixture to 140°F (60°C). Heating gently loosens the muscle proteins so they release more juice when pressed. Overheating past this point would tighten the proteins and squeeze out less liquid.
“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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