James Harvey
TVWBB Pro
Anyone want to weigh in on a quick and easy sauce that works on beef ribs? I'm stuck with a limited pantry so the easier the better.
Thanks,
JDH
Thanks,
JDH
Sauce Suggestion for Beef Backs?
- Thread starter James Harvey
- Start date
James Harvey
TVWBB Pro
Thanks Kevin. This, by far, is outside of my current pantry and I'm stuck without transportation until Monday. I was thinking about doing a modified No. 5 sauce. Any suggestions on how to "beef it up" for use on beef? I was also thinking about just using an au jus as a mop instead of using a finishing sauce at all.
JDH
JDH
Wolgast
TVWBB Olympian
Well Kevin: He asked for an easy fast sauce and you gave him a 25 ingredient one
Well the Nr#5 is good on beef to. But if you wanna try some thing new. Sear an onion(choped)in a pan. add some shrooms,Put some whiskey/cognac into the pan.(you can Flambé now if you wanna) Then add some cream. Add some soy for the colour. And some beef stock(or drippings from the ribs). salt/pepper to taste. You can add some parsley to it when done for appearance.
This is far from a original bbq sause but still great with beef. and its 8 ingrediants to make a good sauce. But if you are looking for a traditional sauce the NR#5 is good.
Well the Nr#5 is good on beef to. But if you wanna try some thing new. Sear an onion(choped)in a pan. add some shrooms,Put some whiskey/cognac into the pan.(you can Flambé now if you wanna) Then add some cream. Add some soy for the colour. And some beef stock(or drippings from the ribs). salt/pepper to taste. You can add some parsley to it when done for appearance.
This is far from a original bbq sause but still great with beef. and its 8 ingrediants to make a good sauce. But if you are looking for a traditional sauce the NR#5 is good.
K Kruger
TVWBB 1-Star Olympian
I did not 'give him a 25 ingredient one'. I said it is what I liked. With the ingredients at hand it is quick. Discounting the possibility of this I suggested the simple No. 5.
I'd add a little fruit if at hand - a little orange and/or some raisins, or a spoonful of a berry jam. A touch of ginger if available. Purée the whole thing in a blender and leave it there. When the ribs are done, trim off a little of the meat from the end of a rack. Dice it then add it to the blender and purée well.
I'd add a little fruit if at hand - a little orange and/or some raisins, or a spoonful of a berry jam. A touch of ginger if available. Purée the whole thing in a blender and leave it there. When the ribs are done, trim off a little of the meat from the end of a rack. Dice it then add it to the blender and purée well.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I'd add a little fruit if at hand - a little orange and/or some raisins, or a spoonful of a berry jam. A touch of ginger if available. Purée the whole thing in a blender and leave it there. When the ribs are done, trim off a little of the meat from the end of a rack. Dice it then add it to the blender and purée well. </div></BLOCKQUOTE>
Especially like that tip at the end of adding some of the meat to the puree. I'll need to remember that one.
I'd add a little fruit if at hand - a little orange and/or some raisins, or a spoonful of a berry jam. A touch of ginger if available. Purée the whole thing in a blender and leave it there. When the ribs are done, trim off a little of the meat from the end of a rack. Dice it then add it to the blender and purée well. </div></BLOCKQUOTE>
Especially like that tip at the end of adding some of the meat to the puree. I'll need to remember that one.
K Kruger
TVWBB 1-Star Olympian
Yeah, it can be a good move. It adds more substance. Often some juices from the rested meat are sufficient in terms of flavor. But sometimes one wants more body to the sauce. Adding a little of the cooked meat keeps the sauce simple - the point of the No. 5 - but boosts the body while also adding cooked meat and cooked rub flavors. One can use some meat off the end of a rub slab, or for pork spares that one has trimmed, some of the trimmings.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Yeah, it can be a good move. It adds more substance. Often some juices from the rested meat are sufficient in terms of flavor. But sometimes one wants more body to the sauce. Adding a little of the cooked meat keeps the sauce simple - the point of the No. 5 - but boosts the body while also adding cooked meat and cooked rub flavors. One can use some meat off the end of a rub slab, or for pork spares that one has trimmed, some of the trimmings. </div></BLOCKQUOTE>
Key technique and so obvious in hindsight. Same kind of "tactic" to me as adding in foil liquids, rub, etc as essentials before you add other notes like fruit, etc. Another reason to "keep everything" in a sense.
For example I pulled some previous vac sealed dinner brisket and periphery out of the freezer this week I had saved all of the vegetables (in puree) along with all juices, etc.
I turned it all into several very good (by review, but my audience was Marianne) Indian meals easily and it was fantastic.
That seemingly minor technique you added is a small detail in your post, but is now part of a permanent short list or map for me now moving forward. Makes so much sense. Especially if there's a bit of fat or marbling in there. Flavor nuggets as well as texture opportunity!
Thanks a gain and this to me is an example of what an MVP post is
MVP's turn on the lights.
Yeah, it can be a good move. It adds more substance. Often some juices from the rested meat are sufficient in terms of flavor. But sometimes one wants more body to the sauce. Adding a little of the cooked meat keeps the sauce simple - the point of the No. 5 - but boosts the body while also adding cooked meat and cooked rub flavors. One can use some meat off the end of a rub slab, or for pork spares that one has trimmed, some of the trimmings. </div></BLOCKQUOTE>
Key technique and so obvious in hindsight. Same kind of "tactic" to me as adding in foil liquids, rub, etc as essentials before you add other notes like fruit, etc. Another reason to "keep everything" in a sense.
For example I pulled some previous vac sealed dinner brisket and periphery out of the freezer this week I had saved all of the vegetables (in puree) along with all juices, etc.
I turned it all into several very good (by review, but my audience was Marianne) Indian meals easily and it was fantastic.
That seemingly minor technique you added is a small detail in your post, but is now part of a permanent short list or map for me now moving forward. Makes so much sense. Especially if there's a bit of fat or marbling in there. Flavor nuggets as well as texture opportunity!
Thanks a gain and this to me is an example of what an MVP post is
MVP's turn on the lights.