Preparation of Beef Juice
Ingredients
Directions
Press the juice
Thinly slice the lean beef and place it in a meat press.
Gradually apply pressure to collect the expressed juice until it ceases to flow.
Make the juice without a press
If you don't have a meat press, mince the beef, sprinkle it with coarse sea salt, and add an equal weight of cold water.
Let it stand for a few minutes, then express the liquid through a cloth wrung out in cold water.
Use the residue
Use the residue to make gravy or soup, or add it to beef tea for extra nutrition.
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
- Supplies the meat whose juices are pressed or drawn out, giving the broth its beefy flavor.
“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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