Red Eye Imperial Stout Bar-B-Que Sauce
Easy and classic sauce recipe that works on or with almost anything. Not too much going on in this sauce in regards to heat or spices, letting the brew take center stage.
Makes: 2 pints
2 tablespoons olive oil
1 yellow onion peeled and chopped
2 garlic cloves peeled and chopped
28 oz. Organic Fire Roasted Diced Tomatoes, canned freshly grilled and peeled
1 tablespoon Sierra Nevada Stout & Grain Mustard
22-24 ounces homebrewed imperial stout or favorite craft brewed version
1/4 cup ketchup
2 tablespoons malt vinegar
2 tablespoons Dry Malt Extract (DME) or brown sugar
1 shot espresso or strong coffee
kosher salt to taste
In a medium sized sauce pan, over medium low heat, add oil and onions and stirring somewhat frequently for 15-20 minutes, until they are caramelized and golden brown. Add the tomatoes and cook for another 4-5 minutes to reduce the liquid. Add the mustard, imperial stout, ketchup, malt vinegar, DME and espresso, cooking over medium low heat until reduced to about 24 ounces, about 30 minutes. Add the contents of the pot to a blender and puree until smooth.
If using sauce right away, transfer to a clean jar and let cool before sealing; the sauce will keep refrigerated for 2 weeks. Or if you want to make this as a gift or stock the pantry, transfer to a clean jar, cover with a lid and add to a water bath of boiling water, submerging Â¾ of up the side of the jar. Cook for 20 minutes, remove from the water bath and then tightly seal the jar. As the sauce cools, the jar should seal itself and make a popping sound. If the jar does not seal, store in the refrigerator.
This sauce is great with beef, poultry or the other white meat.