Good Homemade Sauce for Smoked Beef

Try this sweetness, tangy and delicious Smoked Brisket Sauce recipe today!

This recipe is for those of yous who believe in a good brisket sauce. A deep, rich tomato-based sauce that compliments the natural beef of brisket. Serve this smoked brisket sauce on the side or utilize it in brisket sandwiches. While this recipe requires a few extra ingredients, the results will be well worth information technology!

Smoked Brisket Sauce Ingredients:

• Ketchup
• Dark brown carbohydrate:this type of sugar contains more than molasses. If yous do not take it on hand, use regular (or calorie-free) chocolate-brown sugar plus one tablespoon of molasses in the smoked brisket sauce instead.
• White vinegar
• Chili sauce:run into note below
• Pocket-sized xanthous onion
• Bottled sweet rub:or use our Honey BBQ Rub
• Worcestershire sauce
• Garlic
• Cutter
• Vegetable or olive oil

Making Smoked Brisket Sauce:

• Heat oil in a medium saucepan. Add chopped xanthous onion and cook over low rut for 4 minutes. They should be translucent and non browned.
• Adjacent, add together the garlic and melt for xxx seconds. Add all remaining ingredients, EXCEPT the butter.
• Increase rut to medium-high and allow the brisket sauce to simmer for 2-iii minutes. Stir often.
• Reduce heat to low, and simmer sauce for 12-xv minutes. Stir occasionally. Keep a close eye on it to preclude scorching.
• Remove the pan from the burner and stir in the butter. Let the smoked brisket sauce absurd for x-15 minutes.

Blending, Serving, and Storing:

• Working in batches, pour one-half of the brisket sauce into a blender. Puree mixture and pour into a large clean basin. Repeat the procedure with the second batch. You lot tin can as well use an immersion blender, and blend the sauce right in the pot.
• Pour the brisket sauce into condiment bottles, and use it correct away.
• Shop leftovers in an airtight container in the refrigerator for upward to one week. You tin can store it in the freezer for upward to iii months.

Note on Chili Sauce:

The chili sauce called for in this smoked brisket sauce is non the same chili sauce found in the Asian food alley. Instead, await for the lycopersicon esculentum-based chili sauce available in the ketchup aisle.

• 1 3/4 cups ketchup
• i 1/4 cups nighttime brown saccharide
• 1 cup white vinegar
• 1/3 loving cup chili sauce the tomato kind, not Asian chili sauce
• 1 yellow onion finely chopped
• iii tablespoons Honey BBQ Rub or a sweet bottled rub of choice
• 3 tablespoons Worcestershire sauce
• 2-3 cloves garlic peeled and roughly chopped
• 2 tablespoons butter
• 1 ane/ii tablespoons vegetable oil

• Heat oil in a medium saucepan. Add chopped onion and cook over low estrus for iv minutes. They should be translucent and not browned.

• Add the garlic and cook for 30 seconds. Add all remaining ingredients EXCEPT butter. Plow heat upward to medium-high and let the sauce simmer for 2-iii minutes. Stir often.

• Reduce estrus to low, and let the sauce gently simmer for 12-15 minutes. Stir occasionally. Keep a close center on it to forbid scorching. Cooking will thicken the sauce.

• Remove the saucepan from heat and stir in butter. Let sauce cool for x-fifteen minutes.

• Working in batches, pour half of the sauce into a blender. Puree mixture and cascade into a big clean bowl. Repeat the procedure with the second batch.

  You can also use an immersion blender. Just blend sauce right in the pot.

• Pour sauce into condiment bottles, and employ it correct away.

  Store leftovers in an airtight container in the fridge for up to 7 days after preparation. You can also store it in the freezer for up to 3 months.

Chili Sauce: The chili sauce called for in this recipe is not the same chili sauce found in the Asian food alley. While those are succulent sauces, their season profiles steer this brisket sauce in a different direction. Instead, look for the chili sauce in the ketchup alley. It'due south the aforementioned stuff used in cocktail sauce.

Serving: two cups | Calories: 974 kcal | Carbohydrates: 211 g | Poly peptide: 5 m | Fat: 12 grand | Saturated Fat: nine g | Polyunsaturated Fat: i chiliad | Monounsaturated Fatty: 1 thou | Cholesterol: two mg | Sodium: 2823 mg | Potassium: 1332 mg | Fiber: 4 g | Sugar: 189 g | Vitamin A: 1433 IU | Vitamin C: 24 mg | Calcium: 227 mg | Iron: 4 mg

Need assistance purchasing the right brisket? Read my Brisket Buying Guide for more than data.

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Source: https://www.derrickriches.com/smoked-brisket-sauce/

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