Beef Juice
Ingredients
Directions
Prepare the steak
Remove all fat from the steak.
Boil or heat the steak long enough to start the juices.
Extract and serve
Extract the juice using a press or lemon squeezer.
Season with salt and serve immediately.
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
- Steak
- Supplies the meat juices that give the broth its beefy flavour and body.
The step that matters
Heat the steak only long enough to start the juices. Gentle heat loosens juices from the muscle fibres. Overheating tightens the proteins, squeezing out less juice and leaving the meat dry and tough.
“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.
More beef broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.