Beef Juice
Ingredients
Directions
Prepare the beef
Remove the fat from the beef slice and wipe it with a cloth dipped in warm water.
Broil the beef for a few seconds to start the juice.
Cut the meat into small pieces and press through a meat press.
Finish the broth
Pour boiling water through the press just before using it.
Season with coarse sea salt.
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
- Provides the meat juice that forms the broth's flavour and body.
The step that matters
Broil the beef only briefly. A few seconds of heat starts the juice flowing without cooking the meat through. Overcooking toughens the protein and locks in the juice that the press needs to extract.
“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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