Beef Juice
Ingredients
Directions
Prepare the steak
Trim off all fat from the steak.
Broil the steak over a clear fire until heated throughout.
Gash the steak in many places with a sharp knife.
Extract and serve
Use a beef-juice press or lemon squeezer to extract the juice into a bowl set in hot water.
Season with a little salt, remove any fat globules, and serve.
Optionally, freeze the juice in small lumps for serving later.
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
- Round steak
- Supplies the meat whose juices are pressed out as the entire base of the drink.
- Coarse sea salt
- Seasons the finished juice lightly, adding savoury flavour to the mild meat juice.
The step that matters
Gashing the steak before pressing. Cuts in the broiled meat open the fibres so juice can be squeezed out. Without enough gashes, little juice is released and the yield is poor.
“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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