Beef Juice
Ingredients
Directions
Prepare the beef
Cut the round steak into 1-inch cubes.
Warm the cubes in a frying pan to start releasing the juice.
Extract and serve
Use a hot meat press or lemon squeezer to extract the juice.
Season with coarse sea salt and serve warm.
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
- Round steak
- Provides the meat juice that becomes the broth, and its protein gives it body.
The step that matters
Warming the cubes gently. Heat must be moderate so the meat releases its juice without toughening. Overheating squeezes out fibers and makes the extracted liquid less flavorful and cloudy.
“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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