by thirschfeld
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thirschfeld's Notes:
Expand1 1/4 cup Currant flavored vodka, or plain vodka Ask a question about this ingredient
3 teaspoons whole allspice Ask a question about this ingredient
12 whole cloves Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
2 dried shiitakes, about 1 1/2 inches round Ask a question about this ingredient
1 dried guajillo chile, stemmed, seeded and torn into pieces Ask a question about this ingredient
1/4 cup Hengstenberg 13 Krauter Essig Vinegar Ask a question about this ingredient
1/4 cup red wine vinegar Ask a question about this ingredient
1/2 cup organic soy sauce Ask a question about this ingredient
1/2 cup garlic slices Ask a question about this ingredient
1/2 cup red wine Ask a question about this ingredient
1/3 cup brown sugar Ask a question about this ingredient
1/2 cup strained tomatoes Ask a question about this ingredient
1 tablespoon tamarind concentrate Ask a question about this ingredient
Place two small mixing bowls onto a counter top. In one bowl place the vodka, allspice, cloves, cinnamon, shiitakes and guajillo chile. In the second bowl combine the red wine vinegar, Hengstenberg vinegar, soy sauce and garlic. Cover both bowls with plastic wrap and let them sit over night.
Ask a question about this stepThe next day remove the shiitakes from the bowl and squeeze the the juice from them back into the bowl.
Ask a question about this stepPlace a small sauce pan over medium high heat and add the red wine and brown sugar. Boil until you have a syrup. Remove from the heat, please do this you are getting ready to pour straight vodka into a hot pan and I want you to keep your eyebrows. Then add the ingredients from both bowls, the strained tomatoes and tamarind concentrate. Place the sauce pan back on the heat and bring to a boil. Reduce the heat to a simmer. Simmer and reduce until it is thick and it will coat the back of a spoon. Don't be tempted to hurry the reduction process. If this sauce boils to hard it will scorch. Strain the sauce. You should have 3/4 to 1 cup of sauce, it should be the viscosity of syrup. Place into a bottle, cool and serve. Can be kept a couple of months in the fridge.
Ask a question about this stepThanks SallyCan. It is a staple around here as well. I think you can post pictures right here on the recipe page. That would be great.
I made this yesterday, and it is fantastic! I used cherry vodka, and had to substitute white balsamic vinegar for the German vinegar, though. The vodka soaked mushrooms were delicious sliced and sauteed in butter. Next time I think I'll put the allspice, cloves and cinnamon in cheesecloth so that the garlic is easier to retrieve to put to other use. Thanks for another great recipe. Cool picture too.
Love hearing about your adaptations to this, Sally . . . Cherry vodka! How fun!! I'd be hopping around just like Jose!! ;o)
thanks Sagegreen
Best headnote ever. Love the recipe, too. I'm confident that if Jose likes this so much that it makes her hop, I will too. In fact, I'll do a little of hopping of my own, in her honor. I seriously cannot wait to try this.Wondering where I can find Hengstenberg 13 Krauter Essig Vinegar. That's a first for me. As always, thanks for posting this. ;o)
A German deli or food market should have it. It is an herbal vinegar.
Hmmm. I live right next to the most diverse city in the US (Oakland, where there are over 125 different languages and dialects spoken) but I don't remember ever seeing a German deli . . . it will be fun trying to find this!!
www.hengstenberg.de for more info and I have also seen it in regular groceries that have good ethnic sections
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
This has become a staple in our house~no other steak sauce will do! I took some pictures; would you like them?