Hoisin-Tamarind Glaze
By America's Test KitchenPublished on June 12, 2013
Time
20 minutes
Yield
Makes about 1 cup
Ingredients
1 cup water ⅓ cup hoisin sauce ¼ cup tamarind paste 1 (2-inch) piece ginger, peeled and sliced into ½-inch-thick rounds1 teaspoon reserved spice rub (see Grill-Roasted Beef Short Ribs, related)⅛ teaspoon cayenne pepper
Instructions
- Bring all ingredients to simmer in small saucepan over medium-high heat. Simmer, stirring frequently, until reduced to 1 1/4 cups, about 10 minutes. Strain through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids.
Time
20 minutesYield
Makes about 1 cupIngredients
1 cup water
⅓ cup hoisin sauce
¼ cup tamarind paste
1 (2-inch) piece ginger, peeled and sliced into ½-inch-thick rounds
1 teaspoon reserved spice rub (see Grill-Roasted Beef Short Ribs, related)
⅛ teaspoon cayenne pepper
Ingredients
1 cup water
⅓ cup hoisin sauce
¼ cup tamarind paste
1 (2-inch) piece ginger, peeled and sliced into ½-inch-thick rounds
1 teaspoon reserved spice rub (see Grill-Roasted Beef Short Ribs, related)
⅛ teaspoon cayenne pepper
Ingredients
1 cup water
⅓ cup hoisin sauce
¼ cup tamarind paste
1 (2-inch) piece ginger, peeled and sliced into ½-inch-thick rounds
1 teaspoon reserved spice rub (see Grill-Roasted Beef Short Ribs, related)
⅛ teaspoon cayenne pepper
Why This Recipe Works
Our Hoisin-Tamarind Glaze recipe is sweet, fruity, and spicy. In order for it to achieve a substantial crust on grilled meat, we brush the protein every time we rotate it on the grill. This allows each layer of our glaze to dry out and give the subsequent layer a base to which it could adhere.
Instructions
- Bring all ingredients to simmer in small saucepan over medium-high heat. Simmer, stirring frequently, until reduced to 1 1/4 cups, about 10 minutes. Strain through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Discard solids.
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