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Beef Juice

A liquid extracted from a steak by pressing, chilled and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Juice

Beef Juice

Ingredients

Directions

Prepare the steak

  1. Remove the fat from the steak and wipe it with a damp cloth.

  2. Place the steak in a broiler and heat slightly for 2 to 3 minutes to start the flow of juices (do not sear the meat).

  3. Lay the steak on a plate.

  4. Cut across the steak several times.

Extract the juice

  1. Place the steak in a meat press.

  2. Slowly extract the juice using a lemon squeezer or potato ricer.

  3. Chill the juice.

  4. Season with salt.

Serve

  1. Serve in a cup or colored glass.

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

What each ingredient does

Beef steak
Provides the meat juices that make up the entire finished drink.
Coarse sea salt
Seasons the finished juice, adding savory flavour.

The step that matters

Heating the steak briefly under the broiler. Only a short, gentle heat should loosen the juices. Searing would brown the surface and firm the meat, reducing how much juice can be pressed out and changing the flavour.

“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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