Magic Barbecue or Braising Sauce
|Everyone enjoys a Barbecue.
Shashlik, Basque Lamb, Texas Brisket, etc: these meals are perfect symbols for celebrating diversity. Each group which has reached these shores enjoys some special method for sharing food around a fire. It doesn't matter whether you have a tiny hibachi, big gas grill, or if you do them in the oven. Whatever you prepare is certain to create Summer gladness.
Almost anything can be cooked this way: Beef Ribs, fish, Chicken, even Tofu or Portobello Mushrooms. You might like to try this with one of my recipes for Turkey Burgers.
The only firm requirement is some sort of basting sauce. I will be giving you the one I use, but let me say that you should feel free to play with this recipe.
There are as many "secret formulas" for Barbecue Sauce as there are cooks. For example, you might want to add a half-teaspoon of Liquid Smoke to get the flavor of wood fire cooked foods, some Ginger and Cumin for a hint of Moghul splendor, or Maple Syrup instead of Sugar.
These meals are meant for fun, and there are no restrictions on that. For those of you who are going to use an oven, bake Beef Ribs or Chicken pieces at 375 degrees for one hour, basting with the Sauce a couple of times.
For others who are fond of Barbecued Beef sandwiches, try this.
Brown a Brisket well on both sides. Pour the sauce over it, cover and bake 2 1/2 hours at 325 degrees. Slice across the grain.
This sauce may be spooned over fish before placing under a broiler, as well.
1 large Onion
1/4 cup Olive Oil
1 tablespoon Dijon Mustard
1 cup Tomato Sauce
2 cups Brown Sugar
1/4 cup Soy Sauce
1 cup Apple Cider Vinegar
1 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
4 Bay Leaves
Put all the ingredients, except the Bay leaves, in the container of a blender, and process until smooth.
Pour into a saucepan, add the Bay Leaves,and simmer for 30 minutes over medium heat.
This recipe can be doubled for large parties, and will keep in the refrigerator for a month.
Excerpts from It's Not Just Chicken Soup.
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