In Texas, sauce is usually served on the side, and it is thin, savory and not very sweet. This version uses beef broth, a little ketchup and plenty of black pepper. It soaks into sliced brisket and adds flavor without hiding the smoke.
The recipe
Ingredients
- 1 cup low-sodium beef broth (or 1/2 cup broth plus 1/2 cup strained brisket drippings)
- 3/4 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp butter
- 1/2 small onion, finely grated
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 2 tsp coarse black pepper
- 1 tsp ground cumin
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp cayenne pepper (optional)
- 1 tbsp fresh lemon juice
Steps
- Melt the butter in a medium saucepan over medium heat. Add the grated onion and cook 3–4 minutes, until soft.
- Add the garlic and cook 30 seconds, just until it smells good. Stir in the chili powder, black pepper and cumin and cook 30 seconds more.
- Pour in the broth, ketchup, vinegar, Worcestershire, brown sugar and salt. Whisk well.
- Bring to a boil, then lower the heat and simmer uncovered for about 20 minutes, stirring now and then. It should stay thin, a little thicker than broth.
- Turn off the heat and stir in the lemon juice. Taste and add more salt or a pinch of cayenne if you want more bite.
- Leave it as is for a rustic sauce, or strain it for a smooth one. Serve warm on the side.
Why this works
Thick, sweet sauce sits on top of meat. Thin sauce runs into it. The beef broth makes this sauce taste like it belongs with brisket, and the vinegar keeps it bright. Black pepper and chili powder echo a classic Texas rub, so the sauce and the bark taste like they go together.
Using brisket drippings
If you smoke a brisket, save the juices that collect in the wrap or the pan. Pour them into a cup, let the fat rise and spoon it off. Swap up to half of the broth for these drippings. They come from fully cooked meat and boil again in the sauce, but they also make it spoil sooner, so use that batch within a week.
What to serve it with
This is a beef sauce first. Serve it with brisket, smoked beef short ribs, sausage and chopped beef sandwiches. It is also good drizzled over beans or used as a mop for beef ribs in the last hour.
For the best match, season your meat with our Texas-style brisket rub. The pepper in both ties the whole plate together.
How to tell it's done
After about 20 minutes, the onion should be soft and the raw vinegar smell should be gone. The sauce should still pour easily. If it gets too thick, add a splash of broth or water.
Make ahead / storage
Cool the sauce, then keep it in a sealed jar in the fridge. Made with broth only, it keeps about 2 weeks. Made with drippings, use it within 1 week. Warm it in a small pot before serving, since the butter firms up when cold.
Variations
- Hotter. Add a minced jalapeño with the onion.
- Smoother. Blend it with a stick blender before serving.
- Coffee kick. Swap 1/4 cup of the broth for strong brewed coffee.
Keep reading
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