Revised 2015 Dec 02
Yield 2 1/4 cups
2 tablespoons coconut oil
1 large onion, peeled and chopped
2 tablespoons chopped garlic
1/3 cup packed dark brown sugar
1 ½ teaspoon ground allspice
¾ teaspoon dry thyme
¾ teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon ground cinnamon
pinch cayenne pepper
½ cup soy sauce
½ cup red wine vinegar
Heat olive and coconut oil in a large saucepan over medium heat. Add onion and garlic, cover and cook, removing lid to stir often, until the onions are softened but not browned, 4 to 6 minutes. Stir in brown sugar, allspice, thyme, pepper, cloves, cinnamon and cayenne and remove from the heat. Stir in soy sauce or tamari and red wine vinegar. Cool completely before marinating meat.
Marinating Times: 15 to 30 minutes for seafood or tofu. 2 to 24 hours for chicken or pork. 4 to 24 hours for steak.
Reserve the marinade and bring to a boil in a small pan. Cook for at least 5 minutes then add a little chicken stock to make a serving sauce.
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