Beef Juice
Ingredients
Directions
Prepare
Broil the steak over coals until heated throughout.
Cut the steak into small pieces.
Press and serve
Place the pieces in a lemon squeezer or meat press.
Press out the juice into a warm dish.
Salt slightly before serving.
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 steak
- Provides the juice that is pressed out, serving as the whole dish.
The step that matters
Pressing the juice from the steak. Pressing must be done while the meat is still hot, because heat loosens the juices and makes them flow more freely; cooled meat yields much less liquid.
“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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