Routh Street Restaurant B-B-Q Sauce

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1 Red bell pepper; halved and
1 Onion; small quartered
2 Cloves garlic; whole
2 c Beef stock; or veal stock
1/3 c Raspberry vinegar
1 Tomato; small, quartered
1 Serrano chile; halved and
2 ts Dry mustard
1/3 c Light brown sugar
Salt; to taste
2 Dried Chipotle chile; halved
1 Stalk celery
2 c Chicken stock; or veal stock
1 Dried Ancho chiles; small,
1/2 c Catsup
1 Turnip; small, quartered

Original recipe makes 20 Servings



Date: Sat, 24 Feb 1996 22:16:21 -0500 From: Walt Gray Subject: Re: Does anyone have a recipe for killer ribs? Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste. 20 Servings. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 37 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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