Beef Juice
about 3 tablespoons of juiceIngredients
Directions
Prepare
Trim all fat from the beef and cut it into very small pieces.
Place the beef in a bottle and cover it.
Heat and strain
Submerge the bottle in a pan of cold water.
Heat the water gradually without boiling.
After one hour, strain the juice by pressing the meat.
This will yield about 3 tablespoons of juice.
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
- Beef
- Supplies the meat juices that are gently drawn out to become the drink, carrying all its flavor.
The step that matters
Heat the water gradually without boiling. Gentle heat lets the meat release its juices slowly. Boiling tightens the muscle proteins, squeezing out less juice and making it cloudy and tougher in flavor.
“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
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 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.