Another Beef Juice
Ingredients
Directions
Warm the beef slightly on a grill.
Sprinkle a little coarse sea salt over the beef.
Cut the beef into small pieces.
Use a lemon squeezer to extract all the juice from the beef.
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 beef
- Provides the meat juices that are extracted as the main liquid of the dish.
- Coarse sea salt
- Seasons the beef and helps draw out its juices before extraction.
The step that matters
Warm the beef slightly on a grill. Gentle warming loosens the muscle fibres so more juice can be pressed out. Overheating would cook the meat and cause the juices to firm up and stay trapped in the fibres.
“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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