Raw-beef Soup
Ingredients
Directions
Prepare the mixture
Chop the raw beef finely.
Combine the beef, water, and muriatic acid in a bottle.
Let the mixture sit on ice overnight.
Heat and strain
In the morning, place the bottle in a pan of water at 110°F (43°C) for about two hours.
Strain the mixture through a cloth until nearly dry.
Optional roasting
If the raw taste is objectionable, quickly roast one side of the beef before starting the process.
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.
Explore the science
What each ingredient does
- Raw beef
- Supplies the protein and meaty flavor that the liquid draws out.
- Muriatic acid
- Acidifies the mixture, helping loosen the meat's protein structure.
The step that matters
Holding the bottle at 110°F (43°C). This temperature is warm enough to extract flavor and juices from the meat while staying low enough to avoid cooking it. Higher heat would firm the proteins and reduce the liquid that can be drawn 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.
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