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JeffJ's J-1 Beef Sauce

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    JeffJ's J-1 Beef Sauce

    Sauce for beef ribs 2 TB tomato paste
    1 TB Mustard
    1 TB ketchup
    2 TB worcestershire
    1/3 Cup cider vinegar
    2 TB soy
    1 TB hot sauce
    1 Cup beef broth
    ts horseradish
    Ts sugar

    Saute the tomato paste until it darkens. Deglaze with cider. Add remaining ingredients exicept horseradish. Bring to a boil and then immediately reduce to a simmer. Add horseradish. Let simmer for 10 minutes.

    The sauce is thin with just a bit of viscosity. It should stick to the meat without being a thick, sticky glaze.

    #2
    I like the ingredients - i'm gonna have to give it a go. One question: (maybe a silly question from a newbie) should i put it on at the start of the cook or towards the end? I like trying new things, after all variety is the spice of life.Many thanks for sharing...

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      Beef typically carries itself pretty well on its own. This sauce is pretty thin for a reason, I don't want it to over-power the beef. I would add it at the end of the cook. It has a little viscosity but not enough to create a thick glaze, which is intentional.

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