Beef Juice
Ingredients
Directions
Prepare the beef
Remove all fat and fibrous tissue from the beef.
Broil the beef over a clear, hot fire until it is pink and juicy.
Cut the beef into small pieces and squeeze out the juice.
Season and serve
Add a little salt to the juice and serve.
If needed warm, place the cup holding the juice in a bowl of warm water, ensuring the water does not exceed 160°F (70°C).
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, which is the whole dish, so its lean muscle matters.
The step that matters
Broil the beef until pink and juicy. Searing over a hot fire firms the outside and drives juice toward the centre, while stopping at pink keeps the meat tender and juicy rather than dry and tough. Overcooking squeezes out less juice.
“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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