Composition of Natural Raw-beef Juice
Ingredients
Directions
Prepare the beef
Slightly broil the round beef and press it.
Slightly broil the neck beef and press it.
Heat chopped beef in a corked bottle.
Slightly broil the lean steak.
Express the juice using a lemon squeezer.
Extract the juice
Combine 1 lb. beef with 8 oz. water.
Let the mixture stand on ice for six hours.
Twist in coarse muslin to extract juice.
Soak 4 oz. minced steak in 1 oz. water for an hour.
Forcibly express 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.
Explore the science
What each ingredient does
- Round beef
- Provides the main meat flavor and the bulk of the juice.
- Neck beef
- Adds additional meat juice and richer beefy flavor.
- Lean steak
- Contributes concentrated meat juice and savory flavor.
- Minced steak
- Soaked in water to release more juice from finely broken meat fibers.
The step that matters
Forcibly express the juice. Pressing too gently leaves juice trapped in the muscle fibers, while the meat must be heated only slightly so proteins do not toughen and squeeze 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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