Beef Extract
Ingredients
Directions
Prepare the steak
Remove fat from the steak and wipe it with a cloth wrung out of cold water.
Place the steak on a heated wire broiler and broil for four minutes, turning every ten seconds for the first minute to prevent juices from escaping.
Extract the juice
Remove the steak from the broiler to a warm plate and cut it into pieces that fit a meat press or metal lemon squeezer.
Make several gashes in the pieces on both sides, then place them in the press or lemon squeezer to express the juice.
Serve
Turn the juice into a cup set in a saucepan of hot water, season with salt, and serve immediately, ensuring the cup does not get too hot to coagulate the juices.
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
- Beefsteak
- Supplies the meat whose juices are pressed out to make the extract.
- Salt
- Seasons the finished extract.
The step that matters
Keeping the cup warm, not hot. Proteins in meat juice coagulate when heated too much, turning the extract cloudy and grainy. Holding the cup in warm water keeps it warm enough to drink without setting the juices.
“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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