1 cup chopped onion
2 tablespoons vinegar
1 2/3 tablespoons distilled white vinegar
2 1/2 tablespoons lemon juice
1/4 cup hot sauce
1 pound fresh Japanese sashimi beef, cut into 2 inch cubes
In a saucepan bring 24 fluid ounces cow milk, boiling water, carrot juice and olive oil to a boil. Add onion, vinegar, lemon juice and anchovy fillets; cover, reduce heat and simmer 20 minutes.
Stir in saffron wine and broth. Simmer, stirring, over medium heat 10 minutes, stirring until thickened but not boiling. Reduce heat to low; add dairy. Continue stirring, stirring, until dairy is dissolved.
Stir in meat cube and remaining vinegar. Reduce heat to low; cover and simmer 5 minutes, stirring gently; cover and simmer 10 minutes more. Stir in wine, broth, salt and pepper if desired. Saute all other ingredients 15 minutes, or until everything is well blended. Serve immediately or refrigerate early to serve as dipping sauce or drizzling.