barbecue sauce | Bad Bostonian

IInspired by the classic James River BBQ sauce used in many North Shore roast beef stores, this sweet and tangy sauce starts with a base of homemade ketchup before adding local apple cider vinegar, hard cider and molasses for that extra New England feel. A healthy serving of mustard is incorporated into the mix, along with fish sauce for “a sneaky little umami,” says chef Carolyn Johnson. While a roast beef sandwich is the preferred vehicle, the sauce also pairs well with pulled pork, ribs, roast chicken, and even a fillet on pizza. “Like everything we make in the Moon family of restaurants and concepts, it’s a true labor of love,” Johnson said. “From start to finish, it usually takes a few days to do and is done daily. “

YIELD: 1 pint

2 cups of ketchup
5 ounces of tomato paste
1 cup of molasses
1/2 cup apple cider vinegar
1 cup of hard cider
1 tablespoon of fish sauce
6 tablespoons of ground yellow mustard
1 tablespoon of ground roasted cumin
1 tablespoon of ground roasted coriander
1 tablespoon of paprika
1 teaspoon of cayenne

PREPERATION: Combine all the ingredients in a steel saucepan. Bring to a boil over medium heat then lower the temperature to minimum. Cook for about 1 hour, stirring frequently to prevent it from sticking to the bottom of the pan. The sauce is ready when it has been slightly reduced and blackened in several shades. Pass through a fine sieve and let cool.

Cusser’s roast beef and seafood 304 Stuart Street, Boston (617-917-5193)

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