| Cuisine: American | Type: Sauce or Dressing | Serves: |
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Source:
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Firehouse Food |
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Attributes:
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Grill |
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Comments:
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Makes 2-3/4 cups. This can be HOT. If you don't want a really spice sauce, be sure to use mild chili powder and cut back on the red pepper flakes. |
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Serving Suggestions:
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Good on grilled or roasted chicken, beef or ribs. Baste onto meat during last few minutes of cooking. |
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Ingredients:
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3 cups beef broth 1 can (6-ounces) tomato paste 1/2 cup Dijon mustard 1/2 cup Worcestershire sauce 1/4 cup white vinegar 1 cup brown sugar 2 tbs. chili powder (heat to taste) 1 tbs. red pepper flakes (or less to taste) 3 tbs. liquid smoke |
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Instructions:
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1. Combine all ingredients in a medium, heavy saucepan and bring to a boil, stirring continuously. Reduce heat to a simmer and cook for 2 hours. Remove from the heat and let cool before transferring to a storage container. Will keep up to 2 weeks in the refrigerator. |
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2004-09-22