A-2 Steak Saucebbq list, beef, other sauces 1/2 cup dark molasses 2 each green onions; chopped 3 tablespoons coarse salt 3 tablespoons mustard dry 1 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon garlic powder 6 tablespoons tamarind extract 1 tablespoon kitchen bouquet 1 teaspoon pepper; black 1/2 teaspoon fenugreek; (Greek hay) 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1 teaspoon cloves; ground 1/2 teaspoon cardamom seeds 1/4 teaspoon Tabasco sauce 6 ounces Rhine wine 2 ounces red wine 1 pint vinegar; white 1 each caramel coloring as desired Run all non liquid ingredients through a spice blender until they are a fine powder. Place over low heat with half of vinegar and simmer 1 hour. Add the rest of the vinegar a little at a time. Stir in Tabasco, wines, kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from heat. Pour into crock and let stand covered for 1 week. Strain through cheesecloth six times. Keeps refrigerated, also freezes very well. Posted to the BBQ List by Carey Starzinger on Jun 25, 1996. |
