Beef Juice
Ingredients
Directions
Prepare the juice
Broil the round steak very slightly.
Cut the steak into small cubes.
Use a meat press to extract juice from the cubes, yielding about 8 ounces of juice.
Season and heat
Season the juice with coarse sea salt.
Heat the juice by placing the vessel in warm water, avoiding overheating to prevent coagulation.
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
- Round steak
- Provides the meat whose juices become the broth.
- Coarse sea salt
- Seasons the juice so its savory flavor comes through.
The step that matters
Heating the juice in warm water. Proteins in meat juice coagulate and turn cloudy or grainy when overheated, so gentle warming in a warm water bath keeps the broth clear and smooth.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.