Beer Butter Steak
(25 Jan 2019)

Beer Butter Steak

Beer Butter
 

Recipe by Greg Gilowey and Karl Tessendorf

440 ml stout
2 Tbsp chopped chives
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
1 tsp smoked paprika
250 g butter, room temperature

 

Pour the beer into a medium-sized pot over high heat.
Boil the beer until it has reduced to about 2 Tbsp of sticky liquid.
Mix the rest of the ingredients into the butter and then add the reduced beer,
mixing well to combine.
Lay a piece of plastic wrap onto your work surface,
and spoon the butter into a rough log shape.
Roll the plastic wrap and pinch the ends to create a cylindrical shape.
Twist the ends tightly to create a solid, even tube of 
butter.
Wrap in foil and pop in the freezer to set.
Slice off a round of butter when needed.

 

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