Anotheb Beef Juice
Ingredients
Directions
Prepare
Preheat your grill.
Cook and juice
Place the beef on the grill and warm it through.
Sprinkle a little coarse sea salt over the beef.
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
- Is the source of the juice, so its meat is pressed to release liquid.
The step that matters
Warming the beef through. Gentle heat warms the meat enough to loosen its juices without drying it out, so more liquid can be pressed from the pieces.
“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.