Barbecue Steak Recipe

Ingredients:

1/2 c of molasses (dark)
2 pcs of scallions; chopped
3 Tbsps of salt (coarse)
3 Tbsps of mustard (dry)
1 tsp of paprika
1/2 tsp garlic (powder)
1/4 tsp of cayenne
6 Tbsps of tamarind (extract)
1 Tbsp of kitchen bouquet
1/2 tsp of Greek hay (Fenugreek)
1/2 tsp of ginger
1 tsp cloves (ground)
1 tsp of cinnamon
1/2 tsp of cardamom seeds
6 ozs of red wine
1/4 tsp of hot sauce (Tabasco)
1 pt of vinegar (white)
Caramel coloring

Instructions:

Blend all dry ingredients ’til it becomes finely powdered. Simmer the spice and 1/2 cup vinegar on low-heat for an hour. Blend in the remaining vinegar gradually. Mix in wine, bouquet, Tabasco and caramel coloring. Let it cook for a few minutes o help dissolve particles. Turn heat off. Pour in to a pot and leave it to sit for a week with cover. Strain it through a cheesecloth 6 times.

Keep in a freezer or refrigerator. Good for 16 helpings.

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