Misc. — “Black Joe” Beef Barbecue Sauce by dvdlee

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Misc. -- "Black Joe" Beef Barbecue Sauce
Submitted by dvdlee on August 27, 2004 at 10:21 am

DESCRIPTION
Misc. -- "Black Joe" Beef Barbecue Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Decided to try a different barbecue sauce and had been interested in this one. It turned our really well per response from brisket eaters! This has a slightly bitter undertone taste (from the coffee), but winds up really going well with the beef brisket. Plus, its simple to make and doesn't call for any wild ingredients.

1 cup strong black coffee
1 cup Lee & Perrins Worcestershire sauce
1 cup catsup
1/2 cup cider viegar
1/3 to 1/2 cup brown sugar (depending on how sweet you like your sauce, either light or dark sugar is OK)
2 Tablespoons Hot Chili Power (or 3 Tablespoons regular)
2 teaspoons salt
2 cups chopped onion
1/4 cup canned green chili peppers OR 1 finely diced hot pepper (jalapeno or serrano)
6 cloves garlic minced

Combine all ingredients ina saucepan and simmer for 30 minutes until onion is completly soft. Strain sauce. Serve warm.

This will keep for 3 days in fridge, I've never frozen it so not sure if it would freeze well. This recipe makes around 5 cups -- enough for a 10 pound brisket, plus some extra. (I also add a little bit of the sauce to my pinto beans when preparing them for a barbecue dinner.)

(Note: I normally hand-chop onion and garlic since the food processor doesn't do a even job -- but since the sauce is strained, save the time and don't bother doing it by hand.)

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