INGREDIENTS:
- 1/4 cup vegetable oil
- 3 cups diced onions, small
- 1/4 cup minced garlic
- 2 tbsps minced ginger root
- 1/2 cup dark rum
- 1 cup pineapple juice
- 1 cup balsamic vinegar
- 1 cup soy sauce
- 1/8 cup hot sauce
- 2 cups beef stock
- 8 cups light brown sugar, firmly packed
- cayenne pepper to taste
METHOD:
In an 8-quart stock pot, heat oil over medium-high heat. Add onions, garlic and ginger root. Sauté 5-7 minutes or until vegetables are wilted and turning a light golden brown. Add rum, pineapple juice, balsamic vinegar, soy sauce, hot sauce and beef stock and reduce volume by half, approximately 20 minutes. Add brown sugar and reduce heat to simmer. Reduce mixture to a syrup consistency. Season to taste using cayenne pepper. Strain mixture if desired. |
