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Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour

If you're going to pass yourself off as a great cook, you've got to have own barbecue sauce. Until you develop your own, use ours. It's, easy, sure-fire and tastes great. The trick is in the long, slow cooking of the onions. The longer the better.

  • 2 tablespoons olive oil
  • 1 large onion
  • 1 garlic clove
  • 1 beef bouillon cube
  • ½ cup water
  • 3 ounces of tomato paste
  • ½ cup red wine
  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 teaspoons Tabasco
  • 2 teaspoons of salt
  • 1 ½ teaspoon liquid smoke

1. Heat the olive oil in a two-quart pan.

2. Mince a fist-sized onion and add it to the oil. Reduce the heat to a simmer and cook, over low heat, for at least 15 minutes, stirring occasionally.

3. While the onions are cooking, dissolve a beef bullion cube in 1/2 cup of water and mince a clove of garlic.

4. When the onions are finished simmering, add a clove of minced garlic and simmer for another minute.

5. Then add the beef broth and the rest of the ingredients in order, stirring after each to be sure they are incorporated evenly.

6. Simmer on low heat for 30-45 minutes until it's fairly thick. Stir occasionally to make sure it doesn't burn.

7. Slather on chicken, ribs or anything else you want to put on the grill, but don't do it until the last 30 minutes or so, otherwise the sugar in the honey will burn. Serve the rest with the meal.

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