Preparation Time: 10 minutes
Cook Time: 20 minutes
Yield: 3 cups (750 ml) approx.
Texas developed its own barbecue sauce tradition, since they had access to good cuts of beef, they did not want to cover up the flavour of the meat; so the sauce was intended to use as a glaze that moistens the meat and adds flavour as it smokes. Texas-style sauce is thinner, less sweet, includes vegetables, and a beefy stock.
- 1/4 cup (32g) butter
- 1/4 cup (32g) onion - minced
- 3 celery stalks - chopped
- 2 garlic cloves - minced
- 1 cup (250ml) water
- 2 tsp (10ml) beef bouillon concentrate
- 1 cup (250ml) ketchup
- 1/2 cup (125ml) apple cider vinegar
- 3 tbsp (45ml) Worcestershire sauce
- 2 tbsp (30ml) dijon mustard
- 2 tbsp (30ml) honey
- 1 tbsp (15ml) paprika - you may also use smoked paprika
- 2 tsp (10ml) chili powder
- salt and pepper to taste
- Melt butter over medium heat in a medium size saucepan, add the onion and celery, stir and cook until soft, about 5 minutes.
- Stir in the garlic, cook no more than 15 seconds.
- Combine the beef bouillon to the cup of water, add to the saucepan.
- Using a whisk, blend in the remaining ingredients; on low heat simmer for about 15 minutes, while stirring occasionally.
- Remove the sauce from the heat, let it cool for 15 minutes.
- Pour the sauce in a blender or food processor, blend until completely smooth. (Carefully, the sauce is still hot)
- You may use the sauce immediately. Will keep in a lidded container, in the fridge for up to one week, warm up the sauce before using.
This sauce is a little more time consuming, but it is well worth the effort. Try it with any cuts of beef, especially with a brisket. Enjoy!