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Broiled Beef Juice

Broiled beef juice is a broth made by broiling lean steak, cutting it, pressing to extract juice, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Beef Juice

Ingredients

Directions

Prepare the steak

  1. Remove any visible fat from the steak.

  2. Broil the steak over a brisk fire for four minutes, turning frequently.

  3. Cut the steak into pieces about one inch square and gash each piece two or three times.

Extract and serve

  1. Place the pieces in a meat press and squeeze the juice into a hot cup.

  2. Season the juice with salt and pepper to taste, and serve hot.

Recipe from a historical cookbook (Internet Archive).

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

Lean steak
Provides the meat juices that make up the broth, so the cut's lean flesh yields the liquid.

The step that matters

Broil over a brisk fire for four minutes, turning frequently. Brief high heat sears the surface and firms the meat so it releases juice when pressed, while frequent turning prevents charring on one side and uneven cooking. Overcooking toughens the fibers and squeezes out 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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