Bone Crusher Steak Sauce

(makes approx. 24 oz.)

  • 1 lb.  Bonewerks Culinarte Demi Glace de Veau Elite
  • 1/2 cup  Black Strap Molasses
  • 1/2 cup  Raisins
  • 1/2 cup  Dry Red Wine
  • 1/2 cup  Freshly Squeezed Orange Juice
  • 1/3 cup  Red Wine Vinegar
  • 2 tbsp.  Chopped shallots
  • 2 tbsp.  Sun-dried Tomato Paste
  • 1 tbsp.  Worcestershire Sauce
  • 1 tbsp.  Chopped Garlic
  • 3  Anchovy Filets
  • 1 1/2 tsp.  Ground Allspice
  • Salt and Black Pepper, to Taste

HEAT Bonewerks Culinarte Demi Glace de Veau Elite, molasses, raisins, wine, orange juice, vinegar, shallots, tomato paste, Worcestershire sauce, garlic, anchovies and allspice in a saucepan. Reduce by 50%.

TRANSFER to a food processor; blend until smooth. Season to taste with salt and black pepper. (May be served hot or cold.)