Another Beef Juice
Ingredients
Directions
Prepare
Preheat the grill.
Place the beef on the grill and warm it through.
Sprinkle a little coarse sea salt over the beef.
Extract the juice
Cut the beef into pieces about the size of half a lemon.
Use a lemon squeezer to extract all the juice from the beef.
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
- Rump of beef
- Provides the meat whose juices are extracted, the entire source of the drink.
- Coarse sea salt
- Seasons the surface of the beef and lightly enhances its savoury flavour.
The step that matters
Warming the beef through on the grill. Warming the beef gently helps the juices loosen and flow, so more liquid can be pressed out. Overheating can tighten the proteins and make the juice less free-flowing.
“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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