Featured Miscellaneous Recipe of the Month

Steak Sauce

2 cups apple cider vinegar
2 tablespoons soy sauce
5 ounces tamarind paste
2 quarts apples, cored, peeled, sliced
1/2 small onion, sliced
1 tablespoon ground cloves
2 teaspoons ground turmeric
2 teaspoons freshly grated nutmeg
1 tablespoon ground allspice
1-1/2 ounces shallots, peeled and sliced
1 teaspoon anchovy paste
1 tablespoon instant coffee
2 cups malt vinegar
1 teaspoon ground Chile Pequin
1-1/2 tablespoon light corn syrup
2 tablespoons sea salt
1 tablespoon dry mustard
1 teaspoon sugar

Put the cider and soy sauce into a stockpot. Add the tamarind paste, apples, onion, cloves, turmeric, nutmeg, allspice, shallots, anchovy paste and coffee. Bring to a low boil. As the vinegar evaporates, add a solution of half water-half malt vinegar solution to replace it.

Simmer for 2 hours, stirring frequently, as the apples will scorch on the bottom of the pot.
When finished, carefully process through a food mill. Put all the sauce back in the pot and add the: Chile Pequin, corn cyrup, salt, dry mustard, and sugar. Add enough undiluted malt vinegar to thin to a consistency to suit individual taste. Shake well and let stand 24 hours before using.
 
 



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