Beef- Juice
Ingredients
Directions
Prepare the beef
Remove all surrounding fat from the beef.
Broil the beef quickly until heated through.
Cut the beef into small pieces.
Extract and serve the juice
Use a meat press or lemon squeezer to extract the juice into a heated cup or bowl.
Keep the cup or bowl warm in a larger vessel of warm water.
Remove any globules of fat from the juice.
Season the juice lightly with salt.
Serve plain or diluted with an equal quantity of warm water, or pour over toast.
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.
Explore the science
What each ingredient does
- Beef
- Supplies the juice; heating and pressing the muscle fibers releases its liquid.
The step that matters
Broil the beef quickly until heated through. Heat tightens the muscle proteins and squeezes out moisture, so overcooking reduces how much juice you can press out. Heating only until warmed through keeps more liquid in the meat.
“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.
More beef juice recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.