Beef Juice
Ingredients
Directions
Prepare the steak
Remove the fat from the steak and wipe it with a damp cloth.
Place the steak in a broiler and heat for 2 to 3 minutes to start the flow of juices without searing the meat.
Lay the steak on a plate and cut across several times.
Extract and serve
Place the steak in a meat press and slowly extract the juice using a lemon squeezer or potato ricer.
Chill the juice, season with salt, and serve in a cup or colored glass.
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
- Upper round or rump steak
- Provides the meat whose juices are extracted, giving the drink its beefy flavor and color.
- Coarse sea salt
- Seasons the finished juice, bringing out its savory flavor.
The step that matters
Heating the steak briefly under the broiler. Heat for only 2 to 3 minutes loosens the juices so they flow, while keeping the surface from searing. Searing would firm the meat and change the flavor of the juice.
“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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