Traditional Texas barbecue sauce is a well-seasoned mixture of tomato, spices, celery, onions, and garlic. It is somewhat old-fashioned when compared to popular sauces of today, which generally follow the Kansas City style. Texas-style barbecue sauce is thinner and less sweet. It typically includes vegetables as well as a beefy flavor from meat drippings or bouillon.
This sauce takes a little more time but is definitely worth the effort with its rich flavor. It is perfect when paired with sliced brisket or on brisket sandwiches. This style of barbecue sauce was developed in Central Texas where they had access to good cuts of beef for barbecue. As a thinner sauce, it doesn't cover up the flavor of the meat itself. Let your barbecue shine with this classic sauce next time you smoke a brisket.
- 1/4 cup butter
- 1/4 cup onion (minced)
- 3 stalks celery (chopped)
- 2 cloves garlic (minced)
- 1 cup water
- 1 teaspoon beef bouillon (1 cube)
- 1 cup ketchup
- 1/2 cup cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons spicy mustard
- 2 tablespoons honey
- 1 tablespoon paprika
- 2 teaspoons chili powder
- salt, to taste
- pepper, to taste
- In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.
- Add the minced garlic and cook for only 15 to 20 seconds and no longer.
- Add the water and bouillon cube. Stir until the bouillon is dissolved.
- Add remaining ingredients (ketchup, cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper). Simmer on low for about 15 minutes, stirring occasionally.
- Remove the sauce from the heat and allow it to cool for 15 minutes.
- Pour the sauce into a blender or food processor and blend until smooth (about 15 to 20 seconds).
- Use the sauce immediately or store it in an airtight container in the refrigerator for up to seven days after preparation. Warm the sauce slightly before using.
You can use this sauce for any kind of meat, including beef, pork, or chicken, or instead of commercial barbecue sauce for hamburgers and other sandwiches.
If you're making smoked brisket, this sauce is the one you want. It's said that barbecue brisket is the national food of the Republic of Texas. A well-smoked brisket with flavorful bark, a deep smoke ring, and just enough fat is sliced for enjoying by itself or as a brisket sandwich. It would be a shame to cover that carefully crafted cut of meat with a gloppy sweet barbecue sauce. You want to taste what the pit master intended rather than high fructose corn syrup and artificial smoke flavoring from a bottled sauce. Make your own Texas-style sauce instead.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|