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Beef Juice

A liquid extract made by simmering beef in cold water for five hours, optionally seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Juice

Beef Juice

Ingredients

Directions

Prepare the beef

  1. Mince or scrape the beef and add a little salt if allowed.

  2. Place the beef in a jar and cover it tightly with a bladder.

  3. Set the jar in a water bath of cold water.

Cook and serve

  1. Slowly bring the water to a boil.

  2. Maintain a gentle boil for five hours.

  3. Serve the extract cold, iced, or heated to about 90°F (32°C).

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
Provides the protein and flavour that dissolve into the liquid extract during long gentle heating.

The step that matters

Maintain a gentle boil for five hours. Boiling too hard can make the liquid cloudy and can toughen the meat, while a gentle simmer draws out flavour slowly and keeps the extract clear.

“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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