Barbecue sauce

Barbecue sauce

By
From
Ben's Meat Bible
Makes
500 ml
Photographer
Benito Martin

We generally make five times the amount of this recipe at Billykart Kitchen and bottle it up. It’s a store-cupboard basic and is delicious eaten with grilled sausages – or in fact any grilled or roasted meat. This sauce also rocks in a bacon sarnie!

Ingredients

Quantity Ingredient
230g dark brown sugar
250ml sherry vinegar or red-wine vinegar
1 onion
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 star anise
1 chipotle chilli
2 teaspoons smoked paprika
60ml tomato sauce
200g tinned chopped tomatoes
1 tablespoon salt

Method

  1. Combine all the ingredients in a heavy-based saucepan. Bring to the boil, then reduce to a low simmer and cook for 30–40 minutes, until the sauce coats the back of a wooden spoon. Allow the sauce to cool briefly, then use a stick blender to purée until completely smooth. If the sauce is still a little too thin, you can continue to simmer and reduce it. Remove from the heat and allow the sauce to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 months.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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