Finally, after a long winter, the weather is starting to warm up. With Passover behind us, we are fast approaching Yom Ha’atzmaut! And what better way to celebrate Israel’s Independence Day than with a barbeque?
Today, we are going to make a delicious barbeque sauce that you can use to marinate chicken, steak and even veggies in. Last night, we marinated chicken and steak in it and the steak tasted like juicy, tender ribs! Yuuumy!! They were heavenly. It also makes a great sauce for sloppy joes, topping for burgers or even a dip for fresh veggies.
The secret to this BBQ sauce is the beer, the apple cider vinegar and the maple syrup. The beer and the vinegar tenderise the meat, while the maple syrup balances the umani flavor of the Worchestershire sauce with a slightly sweet note. It all finishes off with a slight kick from the cayenne pepper.
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves
- 1 small can of tomato paste
- 4 ripe tomatoes cut into small pieces
- ¼ teaspoon cayenne pepper
- 3 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- ⅓ cup maple syrup
- ½ cup of good beer
- Kosher salt
- Freshly ground black pepper
- Heat the olive oil in a medium saucepan and add chopped onions and garlic.Stirring constantly, cook until onions become translucent (4-5 minutes).
- Add the rest of the ingredients and let it simmer until it has reduced by a third.
- Puree sauce with a hand immersion blender. Taste and season with salt and pepper to taste.
- Carefully, full sauce in sterilized jars and refrigerate. Enjoy within 2 weeks.
Storage: Once you fill the sauce in sterilised mason jars, you can keep them refrigerated for up to two weeks.
Happy Yom Ha’atzmaut!