Then there's the brisket sauce - Erick on the Radio

Then there’s the brisket sauce

Once you’ve made brisket, you need the sauce to go with it. I tinkered with a recipe in the Williams-Sonoma Grill Masters cookbook for over a year before I got one that I really like. This is what I make every time I make brisket. I also use it on Boston butt, but it is best with beef.

3 tbs margarine (see note)
1/2 cup sweet onion, minced
1 clove garlic, minced
1 cup Heinz ketchup (see note)
1/3 cup brown sugar
1/3 cup fresh lemon juice (strain the pulp)
2 tbs honey
1 tbs Worcestershire sauce
1 tbs mustard
1 1/2 tsp red pepper flakes (optional)

Put the margarine over medium heat to melt it then add in the onions. Stir until the onions are soft and browning. There’ll be mostly steam for a while because they’ll be crowded in, but slowly the water will reduce and the browning will begin. When the onion begins to brown, add the garlic and stir for about a minute.

Add the rest of the ingredients and whisk well.

Reduce heat to low and simmer for 20 minutes to reduce. It will thicken.

Use immediately for refrigerate for up to a week.

It tastes better the next day.

NOTE: Yes, you must use margarine. Don’t believe me? Try it with butter. This is the only recipe that I use margarine over butter. But it really makes a difference once the sauce cools. Also, there is a difference between Heinz ketchup and other brands (looking at you, Hunts). The Heinz plays better with the other flavors and the heat.

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