Beef Juice
Ingredients
Directions
Prepare and cook
Season the steak with salt and pepper.
Broil the steak over a brisk fire until cooked.
Cut the steak into 2-inch square pieces.
Extract the juice
Place the pieces in a meat squeezer to extract the 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
- Thick round steak
- Supplies the lean meat whose juices are pressed out, so it is the sole source of the 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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