Beef Juice
Ingredients
Directions
Place the beef on a broiler over a clear, hot fire and heat it through.
Press out the juice with a lemon squeezer into a hot cup.
Add salt and serve with toast or crackers.
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
- Provides the juice itself, so lean, juicy meat yields the most liquid when pressed.
The step that matters
Heating the beef through before pressing. Heat firms the meat fibres and releases the juices, so the beef must be heated through for the juice to flow freely. Overheating or searing the outside alone leaves the centre cold and the yield low.
“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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