Serves: 4
Beer-1 Steak Sauce
2 large yellow onions, peeled and roasted in olive oil, salt, and pepper at 325°F (163°C) for about 4 hours
1 Tbs garlic, chopped
2 cup (16 fl oz/473 ml) dark beer
1 cup tamarind paste
2 cup brown sugar
¼ cup (2 fl oz/59 ml) fish sauce
2 Tbs tomato paste
1 orange, zested and juiced
1 cup (8 fl oz/237 ml) red wine vinegar
In a medium saucepan over medium heat, combine all the ingredients. Bring to a simmer, reduce heat to low and summer until reduced by half. Puree and strain through a fine sieve.