Wednesday, September 24, 2014

I Didn't Know That - Worcestershire Sauce



Nearly 100 ingredients are processed to make Worcestershire Sauce.  Some of them are red onions, cloves, hot chilies, anchovies, garlic, tamarinds, and shallots.  The sauce is not cooked, but is aged in wooden casks up to two years.  After aging, it is then strained and pasteurized.

Use Worcestershipe Sauce to season tomato sauces, beverages, and soups.  Use in meat marinades, in sauces for meats and vegetables, and in soups.  Add to butter-garlic mixture for garlic bred.  Use in cheese spreads, appetizer dips, barbecue sauce, snack mixes, and gravies, or sprinkle over popcorn.

Storage - store in cabinet or pantry no longer than one year for peak quality.  Shake well before using, as ingredients settle in the bottle.

Worcestershire Round Steak

1 can (16 oz.) tomato sauce
1 cup dry red wine or beer
1/4 cup Worcestershire sauce
2 Tbsp. minced onion
1 clove garlic, minced
1 Tbsp. brown sugar
1/4 tsp. pepper
1 boneless beef round steak (about 2 lbs.)

Mix tomato sauce, wine, Worcestershire sauce, onion, garlic, brown sugar, and pepper.  Pour over steak in shallow glass baking dish.  Refrigerate, covered, 4 hours or overnight; drain, reserving marinade.

Grill or broil steak to desired degree of doneness; heat marinade and serve with steak.  4 - 6 servings.
Post a Comment