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.

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