Coney Sauce
*If grinding your own meat use this to dry brine 1 pound of chuck roast prior to grinding.
**I use my homemade sauce. The best approximation in terms of heat is 1/2 T of Frank’s and 1/2 T of Tabasco.
***Masa Harina is corn flour and is highly recommended over all-purpose flour for this dish.
Directions:
Notes:
- 1 lb. ground chuck
- 1/2 t kosher salt*
- 1/2 t Lawry’s seasoned salt
- 1 C water
- 3 oz tomato paste
- 1 T chili powder
- 1 T cumin powder
- 1/4 t celery seed
- 1/2 t black pepper
- 1/4 t paprika
- 1/4 t sugar
- 1 T Worchestershire
- 1 T hot sauce**
- 1 T Masa Harina***
- 1/2 t garlic powder
- 1/4 t onion powder
*If grinding your own meat use this to dry brine 1 pound of chuck roast prior to grinding.
**I use my homemade sauce. The best approximation in terms of heat is 1/2 T of Frank’s and 1/2 T of Tabasco.
***Masa Harina is corn flour and is highly recommended over all-purpose flour for this dish.
Directions:
- In a medium sauce pot add the ground chuck and water. Do not brown the meat first. The goal here is to chop the meat up into really small pieces and cooking it this way achieves that. Stir and chop at meat constantly until it browns.
- After the meat browns add the wet ingredients and the tomato paste, bring to a light boil and make sure the tomato paste is completely rendered.
- Add the dry ingredients, thoroughly mix, and after a minute or two reduce to a gentle simmer and let all of the components meld, uncovered, over the course of a half hour.
Notes:
- For a classic Coney use a natural casing frank, top with coney sauce, yellow mustard and then chopped white onionserved on a warmed bun.
- Proper balance is the key. Even with the coney sauce this is a dog that should be able to be eaten with your hands. Have a fork handy to mop up a bit of coney sauce that oozes out, but if a fork and knife is needed you have too much coney sauce on your Coney dog.
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