Beef Juice
Ingredients
Directions
Cook and press
Heat the slice of beef over a clear fire for a few seconds.
Cut the meat into small pieces.
Press out the juice using a heated lemon squeezer or meat press.
Season and serve
Season the juice with coarse sea salt and serve in a colored wine glass.
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 beef
- Supplies the juice, which carries the meat's flavour once pressed 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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