BEEF EXTRACT Recipe for the INFIRM -- 1800s Meat Juice Extractor Antique Gadget Test | HARD TIMES

beef

🥗Healthier: chicken

💰Cheaper: vegetables

Chicken extract is lighter, while vegetable options are more affordable.

salt

🥗Healthier: low-sodium salt

💰Cheaper: none

Low-sodium salt maintains flavor with less sodium.

Cut the eye of round beef into small pieces or grind it.

Divide the beef between two heat-proof mason jars.

Add 1/4 cup of water to each jar and cover them.

Let the jars sit for about 20 minutes.

Place the jars into a pot and fill it with water to about three-quarters the height of the jars.

Bring the water to a boil, then reduce the heat to a low simmer.

Allow the jars to simmer for 2 hours.

Strain the beef tea from the jars to separate the solids from the liquid.

Add a bit of salt to the strained beef tea for seasoning.

For the beef extract, warm up the meat juice press by pouring hot water over it.

Singe the beef under the broiler for 3-4 minutes to avoid coagulation.

Gash the beef to expose the inside.

Pat the meat juice press dry after warming it.

Place the gassed beef into the press and crank it down to extract the juice.

Add a small amount of hot water to the extracted juice to warm it up without coagulating it.

Add a tiny pinch of salt to the beef extract before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens