BGDR’s Ultimate Brisket Sauce
This recipe is for those of you who believe in a good brisket sauce. A nice, rich tomato-based sauce that compliments the natural beefiness of brisket. Serve as a table sauce or use in brisket sandwiches. This recipe required a lot of ingredients, but the results will blow your mind!Photo by: bhofack2/Depositphotos
- 1 cup ketchup
- 1 cup tomato sauce
- 1 cup white vinegar
- 3/4 cup dark brown sugar
- 1/2 cup honey
- 1/3 of cup chili sauce the tomato kind, not the Asian chili sauces
- 1/2 medium yellow onion finely chopped
- 1/4 cup real maple syrup
- 3 tablespoons Worcestershire sauce
- Juice of 1 lemon
- 2 cloves garlic peeled and roughly chopped
- 2 tablespoons butter
- 1 1/2 tablespoon vegetable oil
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 1 1/2 teaspoons black pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon allspice
- Heat oil in a medium saucepan. Add chopped onion and cook over low heat for 4 minutes. They should not be brown but translucent (sweating the onions).
- Once onions are cooked, add the garlic and cook for 30 seconds to release its fragrance. Add all remaining ingredients EXCEPT butter to the pot. Bring heat up to medium-high and let the sauce come to a good simmer. Stir often.
- Reduce heat to low, and let the sauce gently simmer for about 15 minutes. Stir occasionally. Keep a close eye on it to prevent scorching. Cooking will thicken the sauce.
- Remove the saucepan from heat and stir in butter. Let sauce cool for 10-15 minutes.
- Working in batches, pour half of the sauce into a blender. Puree mixture and pour into a large clean bowl. Repeat the process with the second batch.
- Pour sauce into condiment bottles, and use it right away—store leftovers in an airtight container in the refrigerator for 7 days after preparation. You can store it in the freezer for up to 3 months.
Things to think about with this recipe: Chili Sauce: The chili sauce called for in this recipe is not the same chili sauce found in the Asian food aisle. While those are delicious sauces, their flavor profiles steer this brisket sauce in a different direction. Instead, look for the chili sauce in the ketchup aisle. It’s the same stuff used in cocktail sauce. Sweetness: Yes, we do have three different types of sweetness in this recipe. The dark brown sugar provides a more caramelized foundation, while the honey lifts the denser flavor components. The maple syrup is just there to offer a candied element that we all love so much. I do recommend using real maple syrup rather than imitation.