Beef Juice
Ingredients
Directions
Prepare the beef
Remove all fat and tissue from the beef.
Broil the beef over a clear fire for 6 to 8 minutes.
Cut the meat into small pieces.
Extract and warm the juice
Squeeze out the juice using a meat press or lemon squeezer.
Add coarse sea salt to the juice.
Warm the juice in a cup set in hot water 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
- Lean beef
- Supplies the protein and meaty flavor that the released juice carries into the broth.
The step that matters
Warm the juice in a cup set in hot water. Proteins in meat juice coagulate and turn cloudy or set when overheated. Gentle heat from a hot-water bath keeps the juice warm, liquid, and clear.
“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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