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Beef Juice

A hot broth made by broiling beef and extracting its juice, seasoned with salt and cayenne pepper.

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

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Juice

Ingredients

Directions

Make the broth

  1. Broil pieces of beef quickly until both sides are scorched but the interior is not fully cooked.

  2. Press the broiled beef in a heated lemon squeezer to extract the juice.

  3. Collect the juice in a hot glass.

Season and serve

  1. Season the juice with salt and a little cayenne pepper to taste.

  2. Serve while 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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pieces of round or sirloin beef
Provides the meat whose juices make up the broth, with flavour developed by searing.

The step that matters

Broil quickly until scorched but not fully cooked. Searing the surface builds browned, savoury flavour, while keeping the interior underdone lets the meat retain the juice that is pressed out. Overcooking leaves the juice dry and less flavourful.

“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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