Ingredients:

  • 1 tbsp Extra virgin olive oil
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, smashed and minced
  • 2 tbsp Concentrated tomato paste
  • 0.5 tsp Smoked paprika
  • 2 cups High-quality beef bone broth (low sodium)
  • 3 tbsp Balsamic vinegar of Modena
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tamarind paste
  • 2 tsp Date syrup
  • 0.5 tsp Black pepper, freshly cracked
  • 1 tbsp Cold unsalted butter
  • 0.25 tsp Salt

Instructions:

  1. Heat the extra virgin olive oil in a small heavy-bottomed saucepan over medium heat. Add the minced shallots and sauté until translucent and softened, approximately 3 minutes.
  2. Stir in the garlic, smoked paprika, and tomato paste. Cook for 2–3 minutes, stirring constantly, until the paste darkens to a rusty brick color to initiate the Maillard reaction.
  3. Slowly pour in the balsamic vinegar and tamarind paste to deglaze the pan. Use a silicone spatula to scrape up the browned bits (fond) from the bottom. Reduce the liquid by half.
  4. Whisk in the beef bone broth, Worcestershire sauce, and date syrup. Bring to a gentle simmer over medium-low heat.
  5. Continue to simmer for 15 minutes until the sauce has reduced and thickened enough to coat the back of a spoon.
  6. Remove the pan from the heat. Whisk in the cold unsalted butter (monter au beurre) until fully emulsified and glossy. Season with black pepper and salt to taste.