Beef Juice
Ingredients
Directions
Prepare
Broil the steak over coals for 1 minute, just to heat it throughout.
Place the steak over a warm bowl set in a basin of hot water.
Extract and serve
Cut the steak in several places and squeeze out all the juice using a meat squeezer.
Lightly salt the juice.
Serve immediately, free from any fat, with wafer crackers.
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
- Steak
- Provides the juice itself; brief broiling heats the meat so juice can be pressed out easily.
The step that matters
Squeeze out the juice. Cutting the steak in several places opens the muscle fibres so the juice releases more easily. Serving immediately matters because the juice cools and loses its warmth quickly.
“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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