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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When cooled, this may be refrigerated in a sealed jar for 2 to 3 weeks. As a sauce, it may be served cold, or reheated and served hot. Use with beef, but it is also delicious with barbecued chicken. To use as a marinade, place the meat in the liquid, cover, and refrigerate for 2 hours or more, turning the meat several times. Brush the marinade left in the dish over the meat as it cooks. Ingredients:
1/2 cup butter |
1 medium onion, very finely chopped |
1 garlic clove, crushed |
1 cup water |
1/4 cup dry red wine |
1 teaspoon brown sugar |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon chili powder |
4 drops hot pepper sauce |
2 tablespoons worcestershire sauce |
2 tablespoons ketchup |
Directions:
1. In a medium saucepan, melt butter over low heat; add onion and garlic and cook until soft, but not brown.
2. Add all remaining ingredients; stir well. Bring to a boil, reduce heat and simmer for about 15 minutes.
3. Makes 1 to 1 1/2 cups.
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