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Ingredients
- * 1 cup beef stock
- * 1 cup chili sauce
- * 1/2 cup fancy molasses
- * 2 tablespoons wine vinegar
- * 4 teaspoons Dijon mustard
- * 2 teaspoons Worcestershire sauce
- * 2 teaspoons chili powder
- * 1 teaspoon celery seeds, crushed
- * 1 teaspoon ground cumin
- * 1/2 teaspoon salt
- * 1/2 teaspoon pepper
Details
Servings 16
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
1. In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper.
2. Add 2/3 cup (150 mL) water; bring to boil.
3. Reduce heat and simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Cover and refrigerate for up to 2 weeks.)
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