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Hey!

I'm Sharon, welcome to my blog. This is where I let my MANY FEELS and other thoughts escape out into the world...

Guinness and Soy Reduction for Steak

Guinness and Soy Reduction for Steak

I first had a Guinness and soy reduction with steak at a restaurant in York a few years ago. I loved it so much I decided I had to figure out how to make it myself. A bit of Googling and experimentation and I settled on the recipe I'm going to share with you here. It's super simple (the most simple recipe I'll likely ever share on this blog!) And the rich salty sweet taste is the perfect accompaniment to a good, meaty steak. It's also quite flexible in terms of how strong you like your flavours. You can keep reducing from a lighter option about the thickness of single cream (about half the original volume) to a thick and intense syrup (about a third to a quarter).

This works with a variety of sides, but my favourite is a roast potatoes, green beans, and, of course, a good glass of red wine (as seen in the pic above). You can serve the reduction over the food, but I prefer it on the side so I can dip everything in it!

 I'm not going to go into the mechanics of cooking a steak as I use a method I found online and it works for me every time. The method in question is described as part of Felicity Cloake's "How to Cook the Perfect..." blog series on the Guardian website. "How to Cook the Perfect Steak" tries out a number of different chef's methods for cooking steak and then constructing an ideal version from these. I will say that for me the following are the most important parts:

  1. Coat the steak in a good salt and pepper crust
  2. Get the pan as hot as you can before starting to cook
  3. Always use butter not oil, basting as you go

Guinness and Soy Reduction for Steak

SoyReduction_Ingredients.jpg

Serves

4

Cooking Time

20 minutes

Ingredients

500ml Stout or porter

4 tbsp Light brown sugar

2.5 tbsp Soy sauce

SoyReduction_Cooking.jpg

 

Method

  1. Combine all the ingredients in a saucepan.
  2. Bring to the boil
  3. Simmer until volume is reduced by at least half (less if you want a more syrupy sauce).
  4. Serve with steak and veggies.
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