Monkey Gland sauce may sound a little odd, but if you visit South Africa then you will see it on most steak house menus. Often served with flavorful exotic game, it also goes incredibly well with beef steak. To the squeamish, the name may be a little ‘ewwww’, but just read on, once you have tried this sauce you will be wanting to lick the monkey gland off your plate!
I have found memories of this sauce from my time training South African and Zulu soldiers at their Infantry School in Outshoorn where the local pub served the most amazing ostrich steaks and monkey gland sauce. I wanted to recreate this amazing sauce here in the States, so this is my take on an African favorite.
So despite the name, you will not need a monkey or its glands to make this sauce. So for the more adventurous among our readers, you can put your rifle and bush hat away and instead head to your kitchen cupboard and collect the following:
2 small onions
2 clove of garlic
1 tablespoon of olive oil
150ml of beef (or chicken) stock
1 tablespoon dijon mustard
3 tablespoons worcestershire sauce
3 tablespoons Brandy
1/4 cup red wine
2 tablespoons soy sauce
1 tin tomato puree
4 tablespoons tomato ketchup
1/2 cup mango chutney
small piece of grated ginger
3 tablespoons brown sugar
Salt and pepper to taste
This sauce can be made ahead of time and kept in fridge of freezer. Chop the onions then place in a saucepan with the olive oil. Heat over a medium flame until softened then add the ginger and crushed garlic and cook for another 3 to 4 minutes.
Pour in the read wine and then reduce until the liquid had almost gone then add all the other ingredients and simmer for about 10 minutes.
Pour the monkey gland sauce into your blender and leave to cool for 10 minutes then, with a towel over the top, blend to smooth consistency.
Cook and rest your beef. Cook your vegetables and re-heat your monkey gland sauce. Then slice your beef and pour over a little of the hot monkey gland.
Serve! This is such a lovely sauce, if you like BBQ then you will also love this. We had lots left over that we have frozen so that we have it on hand for the next time we grill.
Note: No monkeys were harmed in the production of this sauce.