Beef Juice
Ingredients
Directions
Prepare
Cut the beef into dice-sized pieces.
Mix the beef with cold water, hydrochloric acid, and salt in a bowl.
Cover and let it stand in a cool place for 2 hours.
Extract and serve
Strain the mixture, pressing the meat to extract liquid.
Gently simmer the liquid for 10 minutes.
Serve 1 tablespoon at a time for nourishment.
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
- Rump steak or leg of beef
- Provides the main flavour and body of the broth as it releases its juices.
- Cold water
- Slowly draws liquid and flavour out of the meat during the long, cool soak.
- Dilute hydrochloric acid
- Helps draw flavour and minerals out of the meat into the liquid.
The step that matters
Gently simmer the liquid. Keeping the liquid at a gentle simmer rather than a rolling boil prevents fat and proteins from being churned into the broth, which would make it cloudy and greasy.
“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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