Beef Juice
Ingredients
Directions
Prepare
Mince or scrape the beef and add salt if allowed.
Place the beef in a jar and cover it tightly.
Cook
Set the jar in a pot of cold water.
Slowly bring the water to a boil and maintain a gentle boil for 5 hours.
Serve
Serve the extract cold, iced, or heated to about 90°F.
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
- Beef
- Supplies the protein and flavor compounds that dissolve into the liquid during long, gentle heating.
The step that matters
Maintaining a gentle boil for 5 hours. A vigorous boil agitates the liquid and can cloud it by breaking up fat and fine particles. A gentle, steady heat extracts flavor more evenly and keeps the broth clearer.
“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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