This recipe was handed down from our in-laws. We don't know where it originated, but it is excellent on all cuts of beef.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vodka, cinnamon, allspice, and cloves in a bowl. Combine 1/2 cup vinegar, soy sauce, hot sauce, and garlic in another bowl. Cover both bowls and allow mixtures to rest for 8 to 10 hours at room temperature. Strain vodka mixture and discard spices.

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  • Press tomatoes through a sieve to make 1 cup tomato pulp; save any excess tomato pulp for another use.

  • Heat 6 tablespoons vinegar and sugar in a skillet over medium heat, stirring constantly, until mixture is deep brown and syrupy, 6 to 8 minutes. Stir in tomato pulp and reduce heat 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 until sauce is thickened, 10 to 15 minutes.

Cook's Note:

Refrigerate for up to 2 months.

Nutrition Facts

111.1 calories; protein 1.9g 4% DV; carbohydrates 18.2g 6% DV; fat 0.3g 1% DV; cholesterolmg; sodium 941.7mg 38% DV. Full Nutrition