Barbecue Sauce
Chef Stephan Pyles, Star Canyon, Dallas,
TX
Adapted by StarChefs
Yield:
about 1 quart
- 1
small ripe tomato, quartered
- 1
small onion, quartered
- 1
celery stalk
- 1
red bell pepper, halved and seeded
- 2
cloves garlic
- 1
small turnip, peeled and quartered
- 1
small ancho chile, halved and seeded
- 1
serrano chile, halved and seeded
- 2
dried chipotle chiles, halved and seeded
- 1
quart brown veal stock
- 2
teaspoons dried mustard
- 1/3
cup raspberry vinegar
- 1/3
cup light brown sugar
- ˝
cup ketchup
- Salt
to taste
Smoke
all vegetables and chiles for 20 minutes. Transfer the ingredients
to a medium saucepan with the veal stock. Bring to a boil and
reduce the liquid by one third. Whisk in the mustard, strain,
and set aside.
In a small saucepan, whisk together the vinegar and sugar. Bring
to a boil and continue cooking until the mixture becomes syrupy,
about 3 minutes. Add to the strained veal stock mixture and whisk
in the ketchup. Strain the barbecue sauce through a fine strainer,
and season with salt to taste.
