The Sauce is The Boss!

Unless you're doing dry rub, you can't have a barbeque without barbeque sauce! And who better to talk about sauces than the "King of BBQ" Steven Raichlen. He came by Tonia's Kitchen to talk about some of the sauces he likes create, and it's all over the flavor map! We're talking Coca-Cola Barbeque Sauce, which Steven says is actually not too sweet, despite what you might expect. There's also cranberry juice barbeque sauce and cel-ray soda sauce. Cel-ray is a soda that based on celery seeds. You find it at a number of Kosher Delicatessens. He also makes a New Orleans-style Cel-ray relish, which goes great with his signature dish, Beer Can Chicken!

• 1 cup Coca Cola
• 3 tablespoons A-1 Steak Sauce
• 1 cup ketchup
• 1/2 teaspoon onion flakes
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon garlic flakes
• 1 teaspoon liquid smoke
• 1/2 teaspoon freshly ground black pepper

RECIPE STEPS

Step 1: Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes.

Step 2: Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

Brisket Goes Better With Coke

  



Admittedly, a Coca-Cola might not be the first thing you think of when creating a sweet and sour sauce for your Passover brisket, but that's why Levana Kirschenbaum is here.  Levana, who wrote the cookbook, The Whole Foods Kosher Kitchen told Tonia's Kitchen about her Sweet and Sour Brisket.  She told Tonia she uses Coca-Cola, plus red wine and onion, vinegar and brown sugar.  Blend it all in a food processor and pour over the brisket.  Then just cook it as you normally would.  Tonia asked Levana why Coke?  Levana said essentially, why not try it!  Good news, it worked!

Recipe-reposted from the New York Times

Ingredients

• 1 medium onion, peeled and quartered
• 1 two-inch piece fresh ginger, peeled
• 6 large cloves garlic
• ¼ cup Dijon mustard
• ½ cup dry red wine
• 1 ½ cups Coca-Cola or ginger ale
• 1 cup ketchup
• ¼ cup honey
• ¼ cup cider vinegar
• ¼ cup soy sauce
• ½ cup olive oil
• ¼ teaspoon ground cloves
• 1 tablespoon coarsely ground pepper or to taste
• 1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry

Preparation

1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.
4. Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Brisket Goes With Coke

 



Admittedly, a Coca-Cola might not be the first thing you think of when creating a sweet and sour sauce for your Passover brisket, but that's why Levana Kirschenbaum is here.  Levana, who wrote the cookbook, The Whole Foods Kosher Kitchen told Tonia's Kitchen about her Sweet and Sour Brisket.  She told Tonia she uses Coca-Cola, plus red wine and onion, vinegar and brown sugar.  Blend it all in a food processor and pour over the brisket.  Then just cook it as you normally would.  Tonia asked Levana why Coke?  Levana said essentially, why not try it!  Good news, it worked!

Recipe-reposted from the New York Times

Ingredients

• 1 medium onion, peeled and quartered
• 1 two-inch piece fresh ginger, peeled
• 6 large cloves garlic
• ¼ cup Dijon mustard
• ½ cup dry red wine
• 1 ½ cups Coca-Cola or ginger ale
• 1 cup ketchup
• ¼ cup honey
• ¼ cup cider vinegar
• ¼ cup soy sauce
• ½ cup olive oil
• ¼ teaspoon ground cloves
• 1 tablespoon coarsely ground pepper or to taste
• 1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry

Preparation

1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
2. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
3. The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.
4. Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.