Recipe courtesy of Michael Symon
Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
1 cup
Level:
Easy

Ingredients

  • 2 cups balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 onion, chopped
  • 1 cup raisins
  • 6 cloves garlic
  • 2 anchovies
  • 1/4 cup brown sugar
  • 1 tablespoon toasted cumin seed
  • 1 tablespoon whole cloves
  • 1 tablespoon celery seed
  • Serving suggestion: Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.

Directions

Add the balsamic vinegar, red wine vinegar, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids. The sauce will hold for 1 month in the refrigerator.

Serve with grilled skirt steak garnished with pickled red Fresno chiles, fresh parsley leaves, and sea salt.

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