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Beef Juice

A clear liquid made by pressing a boiled slice of beef through a meat press and seasoning with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Juice

Beef Juice

Ingredients

Directions

Prepare the beef

  1. Remove the fat from the beef slice and wipe it with a cloth dipped in warm water.

  2. Broil the beef for a few seconds to start the juice.

Extract and season the juice

  1. Cut the meat into small pieces and press through a meat press.

  2. Pour boiling water through the press just before using it.

  3. Season the juice with coarse sea salt.

Recipe from a historical cookbook (Internet Archive).

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
Supplies the meat juice that becomes the broth, giving it its beefy flavour.

The step that matters

Broil for only a few seconds. Brief surface heat starts the juice flowing without cooking the meat through. Longer broiling firms the muscle and drives juice out of reach, leaving less liquid to press out.

“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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