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i need a beef finishing sauce

post #1 of 6
Thread Starter 
i need a beef finishing sauce
post #2 of 6
For what kind of beef?
post #3 of 6
I save the drippings from when I foil. There is usually quite a bit of of it since I inject everything. I put the liquid in the refrigerator for a while and take off the fat that rises to the top. The jelly/liquid left over tastes great and works well adding moisture when reheating.
post #4 of 6
Rivets KC finishing sauce is the bomb! You will not be sorry making a batch of this stuff up. In my family it is the sauce of choice on a lot of things. even hot dogs LOL

Rivet’s Kansas City Style Brisket Finishing Sauce

Here's the recipe for the side sauce I make for brisket sandwiches. Just ladle a spoonfull or two on the meat. Some folks eat their brisket sandwiches without sauce, so this goes in a bowl on the side.

1 medium onion finely diced
3 TSP minced garlic
1/4 Cup olive oil
2 Cups tomato sauce
1 Cup molasses
2 Cups Apple Cider Vinegar
2 TBSP chili powder
2 TSP mustard powder
1 TBSP celery seed (or you can substitute 1 TSP celery salt- I use seed to cut the salt and haven't noticed any difference)
2 TBSP paprika
1 TSP cayenne pepper
1 1/2 TSP coarse ground black pepper
1 cup water

Sautee onions in olive oil until almost clear. Add garlic and continue for a minute or two. Don't let the garlic brown.

Add all other ingredients. Bring to low boil, then turn down heat to low and let heat below a simmer, uncovered, for 30 minutes, stirring often. It will thicken up nicely or you can continue to cook until it reaches the consistency you want.

You can make this ahead of time and reheat. It’s just as good. I start making it after I put the brisket on and once it’s done turn off the heat and cover it. Many hours later when the meat is done there it is!

Using the juices for an aujus is nice too.. just depends on what you are looking for!
post #5 of 6
Actually, there are lots of really good ones. What is the rub and what are your flavor preferences?
post #6 of 6
I like a nice cabernet sauvignon reduction. Basically beef drippings, deglaze your pan, add in garlic, rosemary, thyme, crack pepper, restaurant grind pepper, salt, tiny amount of dark chilli, and one bottle of Cabernet, reduce 75 percent and drizzle on to your beef. Goes well with smoked prime rib as an au jus, although it is messed with enough it is not really "its own juices"
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