Name: Beef Juice
Ingredients: Beef; Salt; Spices; Cold water (optional)

Beef Juice

Ingredients

Beef
Salt
Spices
Cold water (optional)

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.

Prepare

Chop the beef very fine.
Place the chopped beef in a vessel.

Extract the juice

Heat the beef to 140°F (60°C).
Press the beef using your hand or a lemon squeezer to extract the juice.
If desired, mix in cold water for a greater yield of juice.

Season

Flavor the juice with salt and spices to taste.

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 meat juices that make up the whole drink, providing its main flavor and protein.
Cold water: Adds moisture to the chopped beef, increasing the volume of juice that can be pressed out.

The step that matters

Heat the beef to 140°F (60°C). Heating the meat gently enough to release its juices without making it tough or squeezing out large amounts of fat and protein matters for a clear, flavorful result. Overheating can toughen the muscle fibers and reduce how much juice you can press out.

“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.