- 2
- 30 mins
- 30 mins
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 1 15oz can tomato sauce
- 8 oz stout beer
- 1/4 cup molasses
- 1 tablespoon Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
Serious Heat
Adding nearly a bottle of beer to an otherwise common mixture of barbecue sauce ingredients meant that I had to boil it down for well over a half-hour so it'd return to an acceptable medium-thin consistency. In doing so, the flavor profile of the beer undoubtedly changed, and while that chocolaty robustness of the Guinness remained, the bitterness really amped up. Straight off the spoon this wasn't my favorite sauce. I did, however, venture forth and
Makes about 2 cups
Heat oil in medium saucepan over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 to 8 minutes, stirring occasionally.
Stir in the tomato sauce, beer, molasses, mustard, vinegar, brown sugar and Worcestershire sauce. Bring to a boil, then reduce to simmer and cook until sauce is reduced to a medium-thin thickness, about 30 to 45 minutes, stirring occasionally. Season with salt and pepper to taste.
Transfer the sauce to a blender and puree until smooth. Allow the sauce to cool, then store in an airtight container in the refrigerator for up to two weeks.
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