Skip to main content
Drink

Beef Juice

A simple juice extracted from a thick slice of beefsteak using a lemon squeezer, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓
Beef Juice

Beef Juice

Ingredients

Directions

  1. Heat the beefsteak just enough to start the juice without cooking it.

  2. Use a lemon squeezer to extract all the juice.

  3. Add salt to taste.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Beefsteak
Is the source of the juice, which is the entire dish.

The step that matters

Heating the beefsteak just enough. Heating gently loosens the juices in the meat so they can be pressed out, while higher heat cooks the proteins, which firm up and squeeze out less clear, less flavorful liquid. Overcooking the steak changes the flavor and reduces the juice you can extract.

“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

Raw 11Broiled 4 See all 44 →

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes