Z.26 STEAK SAUCE
About 2 ½ cups
Based on English “brown sauce,” this dark and tangy condiment is best served with nicely charred red meat.
Heat in a medium saucepan over medium-high heat:
- 2 tablespoons vegetable oil
Add and cook, stirring, until browned, 8 to 10 minutes:
- 1 large onion, chopped
Add and cook, stirring, about 1 minute more:
- 5 garlic cloves, chopped
Stir in:
- ⅔ cup malt vinegar
- ¼ cup tomato paste
- ¼ cup raisins
- ¼ cup molasses
- ¼ cup Worcestershire sauce
- 2 tablespoons orange marmalade
- 2 tablespoons tamarind pulp, seeds removed, or 1 tablespoon tamarind concentrate or extract
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¼ teaspoon each ground allspice, cinnamon, and cloves
Bring to a boil, then reduce the heat and simmer gently for 10 minutes. Transfer to a blender and puree until smooth. Thin the sauce to the desired consistency with:
- Up to ½ cup water
Let cool completely. Store refrigerated for up to 6 months.