Beef Essence
Ingredients
Directions
Prepare
Use 1 pound steak from top of round.
Wipe the steak, remove all fat, and cut into small pieces.
Place the pieces in a canning jar and cover.
Heat and rest
Place the jar on a trivet in a kettle and surround with cold water.
Allow the water to heat slowly, ensuring it does not exceed 130°F.
Let stand for two hours.
Strain and season
Strain and press the meat to obtain all the juices.
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.
Explore the science
What each ingredient does
- Steak
- Supplies the meat flavor and juices that make up the stock.
The step that matters
Keep the water below 130°F and heat it slowly. Gentle heating extracts the meat's juices without toughening the protein. Boiling would firm the meat and cloud the liquid, so the stock would taste less clean.
“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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