Beef Juice
Ingredients
Directions
Prepare the beef
Remove the fat from the steak and singe the outside slightly.
Scrape the steak into shreds with a knife.
Warm the beef press by pouring hot water over it, then dry it.
Press and serve
Press out the juice into a glass or cup.
Place the cup in warm water until the juice is quite warm, then add a little 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
- Rump steak
- Provides the meat whose juices are pressed out, giving the drink its flavour.
- Coarse sea salt
- Seasons the warm juice, bringing out its savoury beef flavour.
The step that matters
Singe the outside of the steak only slightly. Light searing adds a little browned, roasted aroma to the surface, but heavy browning would cook the meat and reduce the juice pressed from it. Keeping the interior raw preserves more liquid.
“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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