JeffJ's J-1 Beef Sauce

[JeffJ]

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.

[Steve Vojtek]

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...

[JeffJ]

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.