Dark Beer Barbecue SauceSteven Raichlen
Use a dark beer with a lot of character for this recipe. Good candidates include Newcastle Brown Ale, Samuel Smith Oatmeal Stout, or Dragon Stout from Jamaica.
Dark Beer Barbecue Sauce
- Yield: About 2 1/2 cups
- 1 tablespoon butter
- 1 slice bacon, minced
- 1 medium-size onion, finely chopped
- 1 cup dark beer
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup firmly packed dark brown sugar, or more to taste
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 to 3 teaspoons of your favorite hot sauce, such as Tabasco sauce
- 1 teaspoon liquid smoke
- Coarse salt (kosher or sea) and freshly ground black pepper
Step 1: Melt the butter in a saucepan over medium heat. Add the bacon and onion and cook until both are a deep golden brown, 5 to 8 minutes. If the onion starts to burn, reduce the heat.
Step 2: Add the beer and boil until reduced by half. Add the ketchup, Worcestershire sauce, brown sugar, mustard, lemon juice, hot sauce, liquid smoke, and 1/2 cup water. Let the sauce simmer until mellow, thick, and richly flavored, about 10 minutes, stirring often with a wooden spoon. Taste for seasoning, adding salt and pepper to taste; the sauce should be highly seasoned. Let the sauce cool to room temperature before serving. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature before serving.
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