Traditional Worcestershire Sauce Recipe

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Traditional Worcestershire Sauce Recipe
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Book Description

In a handy, comprehensive volume, Paul Kirk lays out the secrets (well, almost all of them) that have made him the Baron of Barbecue. He imparts 175 of his own winning recipes and, in a series of master classes, reveals the basic building blocks of spice mixtures, marinades, bastes, and sauces so that backyard chefs can develop their own special brews. Paul Kirk, a.k.a. the Baron of Barbecue, has been champion of the American Royal Open (the world's largest barbecue contest), the American Royal International Invitational, the World Brisket Championship, and the Great Pork BarbeQlossal. All told, he has won more than 400 barbecue awards, including seven world championships.

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Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Authors: Paul Kirk, Bob Lyon

Date: April 2004

ISBN: 1558322426

Publisher: Harvard Commons Press

Paperback

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Traditional Worcestershire Sauce Recipe
Recipe from: Paul Kirk's Championship Barbecue
by Paul Kirk, Bob Lyon
Cookbook Heaven at Recipelink.com

Legend has it that Worcestershire sauce dates back to Roman times in England, when the Romans kept fermented barrels of fish and made a sauce called Iiquamen from it. This version of Worcestershire sauce is a little more involved, but it's closer to the ancient recipe, and that's good for the ancient tradition of barbecue. Tamarind pulp, which is sour tasting, is available at Asian markets. To use it, soak the pulp in hot water to cover, remove the seeds with your fingers and discard them, then use the pulp. Kidney beans are an option and are less expensive, but they are less flavorful as well.

Makes 1 gallon

1 pound tamarind pulp, prepared as directed in headnote, or cooked red kidney beans, drained
3/4 cup soy sauce
4 cloves garlic, pressed
1 ounce oil-packed sardines or anchovies, rinsed with vinegar
6 quarts peeled, cored, and chopped tart apples
2 cups chopped yellow onions
3 tablespoons ground cloves
3 tablespoons ground allspice
3 tablespoons instant coffee or 3 cups strong brewed coffee
2 tablespoons turmeric
2 tablespoons ground mace
1 gallon cider vinegar
1/3 cup non-iodized salt
1/2 cup molasses
3 tablespoons dry mustard (I use Colman's)
2 tablespoons firmly packed light brown sugar
2 teaspoons cayenne pepper

Place the prepared tamarind pulp, soy sauce, garlic, and sardines in a food processor, process until smooth, and set aside.

Place the apples, onions, cloves, allspice, coffee, turmeric, and mace in a non-reactive 4- or 5-gallon pot. Pour in the vinegar. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the apples are soft, 2 to 2 1/2 hours, stirring frequently so the apples don't scorch. If the vinegar evaporates, replenish with half vinegar and half water, just enough so the mixture doesn't burn.

Remove from the heat and run the mixture through a food mill, discarding any pulp. Place 2 quarts of the apple puree in a large bowl, add the reserved tamarind mixture and the remaining ingredients, blend well, and pour into sterilized 1-gallon glass jars or jugs. Top off with cider vinegar, shake well, and let stand overnight before using. Store in a cool, dark place for up to 3 months.

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