Are you a food enthusiast looking to add a rich and meaty flavor to your dishes?
Look no further than beef extract!
This highly concentrated meat stock is a versatile ingredient that can be used in soups, stews, gravies, and more.
But have you ever wondered how it’s made?
In this article, we’ll take a deep dive into the process of making beef extract, from the selection of the meat to the final product.
Get ready to learn something new and impress your taste buds with homemade beef extract!
How To Make Beef Extract?
The first step in making beef extract is selecting the right cut of meat. It’s important to choose a low-fat cut of beef, such as skeletal muscle and marrow, that is free of tendons and the spinal column.
Once you have your meat, it’s time to start the extraction process. The meat is typically cooked at a low temperature, around 50-52°C, for about 50 minutes. Then, the temperature is increased to around 120°C and cooked for another 30 minutes.
After cooking, the extract is cooled to around 90°C and pumped through a filter press to remove any impurities. The clarified extract is then separated from its fat in a centrifuge.
The final product is a highly concentrated beef extract that is rich in flavor and nutrients. It’s important to note that it takes a large amount of meat to produce a small amount of extract, making it quite expensive.
Selecting The Right Cut Of Beef
When it comes to selecting the right cut of beef for beef extract, it’s important to choose a low-fat cut of meat. The best cuts for this purpose are skeletal muscle and marrow, which are free of tendons and the spinal column.
It’s also important to consider the flavor profile of the meat. While some cuts may be more tender, others may provide a stronger beef flavor. For those looking for a milder flavor, top sirloin or filet mignon may be good options. On the other hand, those looking for a stronger beef flavor may want to consider ribeye or T-bone cuts.
However, it’s important to keep in mind that the extraction process requires a large amount of meat to produce a small amount of extract. Therefore, it’s recommended to choose a cut that is cost-effective and easily accessible. Ultimately, the choice of cut will depend on personal preference and budget.
Preparing The Meat For Extraction
To prepare the meat for extraction, it is important to process it while it is still in the Prärigor state, which means it should be processed within 5 hours post mortem, preferably within 3 hours. The meat should also have a pH value of not less than 6.0, preferably not less than 6.25.
The meat should be finely chopped, preferably into small pieces, and then soaked in water for a few hours. During this time, the water will extract the water-soluble extractives of the meat, which are mainly responsible for adding flavor.
It’s important to note that the water used for extraction should contain about 1.5-2.0% cooking salt to enhance the flavor of the final product. After soaking, the water containing the soluble extractives is collected and partially leached out before being concentrated to make beef extract.
While cold water soaking can be used to make beef extract, rapid boiling of the meat is now commonly done before canning. The juice obtained after these procedures is collected and concentrated to make its extract.
By following these steps, you can create a highly concentrated beef extract that is rich in flavor and perfect for enhancing the taste of soups, stews, sauces, and other dishes.
Straining And Clarifying The Extract
Once the beef extract has been separated from its fat in a centrifuge, it’s time to strain and clarify it. Straining is an important step in removing any remaining impurities or solids from the extract.
To strain the extract, pour it through a fine mesh sieve or cheesecloth into a clean container. This will remove any remaining bits of meat or fat that may have made it through the centrifuge. It’s important to strain the extract while it’s still hot, as it will become more difficult to strain as it cools.
Clarifying the extract involves removing any remaining fat or impurities from the liquid. One common method of clarifying is to cool the extract in the refrigerator until the fat solidifies on top. The solidified fat can then be skimmed off with a spoon or ladle.
Another method of clarifying is to heat the extract with a small amount of water and then scrape off any impurities that rise to the surface. This process is similar to clarifying butter, as it removes any remaining solids or impurities from the liquid.
Once the extract has been strained and clarified, it can be stored in an airtight container in the refrigerator for several weeks. It’s important to note that beef extract should not be heated, as this can cause it to break down and lose its flavor and nutritional value.
Storing And Using Beef Extract In Your Cooking
Now that you have your homemade beef extract, it’s important to store it properly to ensure its longevity and freshness. The extract can be stored in an airtight container in the refrigerator for up to one week, or in the freezer for up to five months.
When using beef extract in your cooking, it’s important to remember that a little goes a long way. The concentration of flavor is very high, so you only need a small amount to add depth and richness to your dishes. Start with just a teaspoon or two and adjust according to your taste preferences.
Beef extract is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, sauces, and gravies. It’s particularly useful when making vegetarian or vegan dishes that require a meaty flavor.
When using beef extract in your recipes, it’s best to add it towards the end of the cooking process. This will help preserve the delicate flavors and prevent it from becoming too overpowering.
In addition to its culinary uses, beef extract also has some health benefits. It’s rich in amino acids, collagen, and other nutrients that are beneficial for joint health, skin health, and digestion.
