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Adel's Homemade Steak Sauce

"This recipe changed into handed down from our in-legal guidelines. We don't know wherein it originated, but it is extremely good on all cuts of beef."

Ingredients :

• half cup vodka
• 1 (2 inch) piece cinnamon stick, overwhelmed
• 2 teaspoons whole allspice berries, overwhelmed
• 10 entire cloves, crushed
• half cup crimson wine vinegar
• half of cup soy sauce
• 2 teaspoons hot sauce
• four cloves garlic, beaten
• four tomatoes, cored and quartered
• 6 tablespoons red wine vinegar
• 1/four cup white sugar
• 1/four cup tamarind pulp

Instructions :

Prep : 10M	Cook : 8M	Ready in : 8H40M

• Combine vodka, cinnamon, allspice, and cloves in a bowl. Combine 1/2 cup vinegar, soy sauce, warm sauce, and garlic in another bowl. Cover both bowls and allow combos to relaxation for eight to ten hours at room temperature. Strain vodka mixture and discard spices.
• Press tomatoes thru a sieve to make 1 cup tomato pulp; keep any excess tomato pulp for another use.
• Heat 6 tablespoons vinegar and sugar in a skillet over medium warmth, stirring continuously, until mixture is deep brown and syrupy, 6 to eight minutes. Stir in tomato pulp and reduce warmth to medium-low; simmer until thickened, 4 to 6 minutes. Remove and discard garlic from soy sauce mixture and pour sauce into tomato mixture. Bring to a boil and stir in tamarind pulp and strained vodka. Continue to cook till sauce is thickened, 10 to 15 mins.

Notes :

• Refrigerate for up to two months.

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