Texas BBQ Mop Sauce

March 4, 2015

Texas BBQ Mop Sauce - kvalifood.com

A thin, brothy sauce built on beef stock and beer. This is not something you coat meat with - it is something you baste brisket and ribs with during long smoking sessions. It should penetrate the meat rather than sit on top. The cumin sets it apart from all other regional styles, placing it squarely in Texan and Southwestern territory.

Ingredients

Makes ca. 1.2 L

480 ml beef stock
240 ml lager beer
60 ml ketchup
60 ml apple cider vinegar
3 tbsp Worcestershire sauce
25 g brown sugar
2 tsp hot sauce
1 tbsp butter (or rendered beef fat)
1 medium onion (~100 g), finely chopped
4 cloves garlic (~20 g), minced
1 green bell pepper, finely chopped
1 tbsp paprika
2 tsp ground black pepper
2 tsp American chili powder
1 tsp ground cumin
1 tsp kosher salt

Directions

Combine the paprika, black pepper, chili powder, and cumin in a small bowl.
Melt the butter or beef fat in a large saucepan over medium heat. Cook the onion until translucent, about 5 minutes. Add the garlic and bell pepper and cook for 2 minutes. Add the spice mixture and stir for 1 minute to bloom the spices.
Pour in the beef stock, beer, ketchup, vinegar, Worcestershire sauce, brown sugar, hot sauce, and salt. Stir to combine.
Bring to a simmer and cook uncovered for 15 minutes.
Taste and adjust the seasoning. The sauce should be thin - closer to a broth than a glaze.
Divide in two: use one half for mopping meat during cooking, reserve the other for serving alongside.

Notes

For authenticity, use rendered beef fat from brisket trimmings instead of butter.
The sauce is intentionally thin. It should penetrate the meat, not coat it.
Some Texas cooks add a shot of black coffee or a tablespoon of cocoa powder for extra depth.
1/2 tsp anise seeds and 1 tbsp chopped fresh cilantro add a Tex-Mex character.
Keeps 1-2 weeks refrigerated.