BBQ Sauce makes everything better, simple as that. Eggs? Better with sauce. Tacos? Better with sauce. Burgers? Better with sauce. But most importantly, smoked brisket is most certainly better with a side of rich and fragrant BBQ Sauce for dipping and drizzling.
This version is a bit thinner than your more traditional BBQ Sauce, more suited to enhancing rather than smothering whatever it is used on.
If you use the drippings and juice from a BBQ Brisket your sauce will be insanely smokey and rich, but a vegetarian version made with good quality stock will certainly hit the spot as well.
Just make sure you don’t forget the Cornbread to sop everything up when you are done.
Smokey Beer & Onion BBQ Sauce
A bit thinner than your more traditional BBQ Sauce, this version is more suited to enhancing rather than smothering whatever it is used on. I always make a double batch and freeze half in individual portions.
- 1 large brown onion, diced
- 1 Tbsp olive oil or BBQ Brisket drippings
- 1/4 c BBQ Brisket juices, or beef or veggie stock
- 1/4 c beer
- 1 tsp dijon mustard
- 1 Tbsp apple cider vinegar
- 1 c tomato passata
- 1/2 c water
- 1 – 2 tsp BBQ Spice Rub
In a medium saucepan saute onion in oil/drippings for 5 minutes until translucent.
Whisk together stock, beer, mustard and vinegar then add to pan with onions. Scrape any brown bits off the bottom and stir through passata and water. Add BBQ spice to taste — how much you need will depend on if you used drippings and juice from a BBQ Brisket or not.
Simmer 30 minutes until just beginning to thicken, this is meant to be a thinner sauce for dipping and drizzling rather than spreading.
vegan / vegetarian option // gluten-free // dairy-free // soy-free