Texas-Style Barbecue Sauce
Texas-Style Barbecue Sauce
Here is another Texas style barbecue sauce that is well worth the effort. This one has a deep, rich flavor that goes really well with beef. The best part about this sauce is that it isn’t overly sweet. I recommend giving this Texas barbecue sauce a try next time you smoke up a brisket. You’ll be glad you did. Photo by: serezniy
Print Pin RateServings: 2.5 cups
Ingredients
- 1 3/4 cups ketchup
- 1/2 cup cider vinegar
- 1/3 cup beef broth or brisket drippings (see notes section)
- 1/4 cup white vinegar
- 1/4 cup packed dark brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons freshly brewed coffee
- 1 tablespoon unsalted butter (optional)
- 1 teaspoon Worcestershire sauce
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- Salt and pepper to taste
Instructions
- Combine ketchup, both vinegars, brown sugar, soy sauce, Worcestershire sauce, onion powder, and granulated garlic in a saucepan. Simmer over medium heat for 2-3 minutes, stirring often.
- Add broth or brisket drippings to the pot, and stir through. If you’d like a thinner, beefier sauce, I recommend adding more drippings. Broth is great, but doesn’t have the intense flavors you’d get from smoked brisket.
- Simmer sauce for 2-3 more minutes, then add in the freshly brewed coffee.
- Remove pot from heat and stir in the unsalted butter to silk the sauce. You don’t have to add butter, this is just a preference on my part. Taste sauce, and season with salt and pepper if needed.
- Let the sauce cool for 10-15 minutes, before using. If making a batch ahead of time, then store sauce in an airtight container in the refrigerator for up to 10 days.
Notes
Things to consider with this recipe: Alternatives: Want a sugar free or low carb version of this recipe? Simply replace the ketchup with a sugar free, or keto friendly brand. You can use a brown sugar substitute to add a little sweet to the sauce. Most sweeteners can be too sweet, so start off at 1-2 tablespoons of sugar substitute, and work your way up from there. We have not recipe-tested with these substitutions. So proceed with an open mind and do your due diligence. If you try this version, we’d love to hear from you. Leave a comment and let us know how it turned out! Drippings or Broth? Always, always, always, opt for the brisket drippings. It will add such an incredibly deep, rich, beefy flavor to the sauce. If you don’t have drippings on hand, then use a broth made of a good quality beef base. The sauce won’t be as intense, but it will work in a pinch. Coffee: So, what type of coffee should you use? You can use coffee brewed from grounds or instant coffee. However, if you’d like the sauce to be a touch deeper and edgier, use espresso. Can you use decaf coffee? Sure. We are just trying to utilize the natural medium to full bodied flavor of the coffee and nothing more.
