Beef Juice
Ingredients
Directions
Extract the juice
Cut the beef into small pieces and place it in a glass self-sealing jar.
Put the jar in a kettle of cold water with a saucer or plate at the bottom to prevent breaking.
Heat the water gradually and cook until the juice is extracted from the meat.
Finish and serve
For immediate use, broil the steak briefly over charcoal until heated through.
Use a meat squeezer over a bowl set in hot water to press out all the juice.
Salt the juice slightly and serve it immediately, or pour it over carefully toasted bread and cover with a hot plate.
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
- Beef (in the method)
- Supplies the juice itself; heating it releases liquid and flavour from the muscle fibres.
- Sea salt
- Adds seasoning to bring out the savoury flavour of the juice.
The step that matters
Heating the water gradually. Slow, gentle heat extracts the juice without toughening the meat or boiling the juice cloudy, and keeps the jar from cracking.
“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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