Beef Juice
Ingredients
Directions
Cut one pound beef into small cubes and place in an earthen bowl, keeping at medium heat for twelve hours.
When the juice has been extracted, clarify with boiling water and salt to taste.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides the meat juices that form the broth's main flavour and body.
The step that matters
Clarifying the broth with boiling water and salt. Adding boiling water to the extracted juice and seasoning it at the end lets you control clarity and taste. Boiling water helps coagulate fine particles so they can be skimmed off, leaving a clearer broth.
“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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