Beef Juice
Ingredients
Directions
Mince the beef finely and place it in a basin.
Pour ½ cup of cold water over the minced beef.
Pound the mixture with a spoon until smooth.
Let it stand for 15 minutes.
Rub the mixture through a wire sieve.
Add ¼ teaspoon of salt and serve.
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
- Minced beef
- Provides the protein and meat flavour that give the juice its body and savoury taste.
- Cold water
- Draws soluble juices out of the minced meat while keeping the proteins from setting.
The step that matters
Pound the mixture until smooth. Breaking up the meat fibres lets the water pull out more juice. Cold water is used because heat would cook the meat and firm its proteins, trapping the juice inside.
“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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