While working at Mumford’s Culinary Center, I met several very
good Sous Chefs, some of whom wrote recipes for cooking classes that Mumford’s
offered to the public. One of these Sous Chefs, B.J. Brown, developed a recipe
for a barbecue sauce that I think was delicious and I present it here.
INGREDIENTS
2 Tbsp. butter
1 C minced onions*
2 Tbsp. garlic, minced
2 C ketchup
1/2 C dark brown sugar
2 Tbsp, Worcestershire Sauce
1//2 C coffee
1 cinnamon stick
1/2 C dark beer
1/2 C honey
1/2 C cider vinegar
TT salt
TT freshly ground black pepper
PREPARATION
In a non - reactive pan, melt the butter until foamy and cook the
onions and garlic for 2 minutes. Add the ketchup, cinnamon stick, brown sugar, Worcestershire
Sauce, coffee, beer and cider vinegar. Cook for one hour over low heat. Remove
the cinnamon stick and finish with honey, salt and pepper.
*The original recipe calls for smoked onions. If you have them,
use them. Since most of us do not have smoked onions, the sauce is great as I have
written it. However, if you like your barbecue sauce to have a smoky flavor, you can add bottled liquid smoke, a drop at a time, until the level of smokiness you desire is reached.
