Beef-juice
Ingredients
Directions
Cook the beef
Broil the beef over red-hot coals for 2 minutes on each side.
Make the juice
Put a cup in a bowl of boiling water.
Squeeze the beef juice into the cup using a beef or lemon squeezer.
Add a pinch of salt and keep the cup in the hot water until needed.
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
- Beef
- Provides the juice itself, released by squeezing the meat after brief searing.
- Coarse sea salt
- Seasons the finished juice with a small pinch of salt.
The step that matters
Squeezing the beef while it is hot. Heat from the searing firms the meat fibres and helps release their juices, so pressing the cooked beef yields more liquid than raw meat would. Keeping the cup in hot water stops the juice cooling and turning cloudy or greasy before it is served.
“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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