Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Brisket Basting Sauce

Monday, 26 May 2008

Description

This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.

Ingredients

At a glance

Cuisine

American

Ingredient

Chile peppers

Cooking Method

Simmer

Heat Level

Chile

Cayenne

Meal/Course

Condiment

Makes

5 cups

2 tablespoons commercial chili powder
1/2 teaspoon ground cayenne chile (or more to taste)
1 pound butter or margarine
2 onions, chopped fine
5 cloves garlic, minced
1 1/2 cups beer, such as Shiner Bock
4 lemons, quartered
1 bunch parsley tops, minced
2 cups vegetable oil
1/4 cup Worcestershire sauce
2 bay leaves

Methods/steps

In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.

Reviews

Rate this recipe

Featured Rapid Recipe

Cape Town Apple-Raisin Chutney

Created by recipe_editor

Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).