Beef-juice Cooked
Ingredients
Directions
Grill the lean meat rapidly over a clear fire until cooked.
Cut the meat into strips.
Press out the juice using a lemon squeezer into a hot cup.
Season the juice to taste and serve.
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
- Rump steak
- Provides the meat whose juices become the drink, carrying most of its flavour and body.
The step that matters
Grilling the meat rapidly over a clear fire. A hot, fast sear cooks the outside and sets the surface while the interior stays juicy, so more juice can be pressed out. Overcooking tightens the muscle fibres and squeezes out less 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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