Halakhah for Chullin 223:31

And therefore, the Sages obligated one who wants to eat meat cooked in a pot to extract the blood from it [that it not] (that it) separate from it and go out into the broth in the cooking. And the only scheme they found to take it out was salt, as it draws the blood and dries it naturally. And its power is great and goes into the meat - and even with a very thick piece, it has the power to extract the blood from [its] thickness. And so is this thing well-known and tried - that if a man salts a piece of meat properly according to the measure that the Sages gave for salting, he will find the taste of the salt in all of the meat, even in a big piece of a fattened ox. And since the thing is clearly so and recognizable to the eye, it is permissible to put all meat that has been salted according to its measure in a pot - whether the water is boiling, lukewarm or cold. [This is so] since we see the meat after salting according to its measure, as if - for all purposes - all forbidden blood was drained from it. And even if after the salting, we see a little blood that comes out from it; it does not have the status of blood, but rather it is considered as red brine. And about that which is similar to it, it is said in the Gemara (Chullin 112b), "Rabbi x called this, 'the wine of meat' and permitted it."