Monkey gland barbecue sauce
This a variation on the monkey gland sauce used in the Monkey Gland Barbecue Steak recipe in the recipe section. Use either for exceptional results. And relax - if you've arrived directly at this page, and not read this message elsewhere on the site, this recipe has nothing to do with monkey glands. It's simply a traditional South African recipe, widely available throughout the country. And if you're wondering, the monkeys are still safe.
Try this delicious Monkey Gland BBQ sauce
Makes 2 1/2 cups sauce
INGREDIENTS:
- 1 large onion, finely chopped
- 4 garlic cloves, chopped and crushed
- 1 tablespoon fresh ginger, grated
- 4 tablespoons olive oil
- 1/2 cup chutney or chili sauce
- 1/2 cup tomato puree
- 1 tablespoon soy sauce
- 2 tablespoons good quality prepared mustard
- 2 tablespoons Worcestershire sauce
- 3 tablespoons ketchup
- 1/2 cup Muscat wine
- 1/3 cup chicken stock
- 2 tablespoons red wine
- Salt and pepper to taste
PREPARATION:
- Fry the onions, garlic and ginger in the oil until the onions are translucent.
- Add the rest of the ingredients and simmer over medium-high flame for about 7 - 10 minutes, stirring often.
- Taste and adjust seasoning
- Can be served hot or cold. Great with any roasted or grilled beef
Store the sauce in an airtight food saver container such as a canning jar or a ziplock storage bag. It can be stored for two weeks in the refrigerator or frozen.
