The practice of applying butter to beef isn’t anything new. Topping your steak with some type of herb-infused buttery goodness is time-tested and oft-practiced. But have you ever thought about infusing your butter with … beef?
Soak that in for a second. Beef butter. Beurre de bouef.
Think about it: when do you like to add butter? Now picture it with a hint of beef. Crazy, right? Crazy delicious!
Chef Ashley Breneman, the executive chef at the Certified Angus Beef ® brand’s Culinary Center, happens to have the process down to a culinary science, so we stepped into her kitchen to find out more. Let’s make some beef butter!
- 1 lb. unsalted butter
- 1 lb. beef fat trimmings
- Salt
- Whip thawed butter in a stand mixer until it possesses a “spreadable texture.”
- On your stove top, render (melt) beef fat into completely liquid state in a sauce pan.
- Slowly add rendered fat into mixer with butter. Mix until it takes on a white frosting-like color and texture.
- Salt to taste.
And there you have it—a butter that’s not only tasty, but also quite impressive if you want to show off for dinner guests! Your bread and butter will never be the same. Nor will your favorite cookies! Now go butter up and get cooking!
