Championing as I do, the barbecuing of larger cuts of meat, I felt semi-triumphant, coming home from Waitrose with a well-marbled boneless fore rib of beef, and a half-conceived idea of a Thai glaze to give it a little zip. The triumph of actually finding properly marbled meat at Waitrose was tempered by my rapidly diminishing confidence that I could go the whole hog with the joint, so to speak, in the time I had left before the guests arrived. So yes, I chickened out. Cutting it into steaks would slice the cooking time, and I reasoned it would be a way of getting more glaze per square inch of cow.
I pulled out Eat The Heat, an old favourite Swedish cook book of chili-fueled sauces, salsas, chutneys, and glazes. Couldn’t find a Thai-type glaze that I had ingredients for, but I did find a tasty-looking barbecue sauce that appealed to the Maltjerry half of the brain: “Whisky-Corn Barbecue Sauce”. Now, (sweet)corn I find as useful and tasty a cooking ingredient as cushion stuffing, so that was cut, and I used Jim Beam bourbon. With a few other tweaks, I had my own recipe. No longer on the glaze trail, I could have done the joint en pi??ce, but it’s tricky to unslice steaks – I billed them as rib-eye.
So here it is, a Maltjerry adaptation: “Whiskey and Roasted Garlic Chipotle Barbecue Sauce”.
Enough for 4 large steaks, or indeed, a whole joint.
2-3 shallots, finely chopped
2 cloves of garlic, finely chopped
oil for shallow frying
1-2 tbsp light muscovado sugar
2 tbsp balsamic vinegar; cheapo is fine
2 tbsp cider or white wine vinegar
3 dl of good chicken stock
Half a bulb of roasted garlic (or 6 cloves)
1 tsp chipotle paste (yeah, wake up to the glories of chipotle, UK! Morrisons do small jars of chopped chipotles that are OK.)
A Jamie-type glug of whisk(e)y
Gently fry the shallots and garlic in the oil, taking care not to burn the garlic.
When soft, add the sugar, vinegar and stock and simmer with the lid on for about 15 minutes. You might need to add some water if it gets too syrupy.
Empty into a blender, squeeze in your roasted garlic and add the chipotle.
Whizz until smooth.
Return to the saucepan, add the whiskey and boil until has the consistency of BBQ sauce.
Add salt to taste.
Do remember to rest your steaks well before serving; you knew that already, of course.
We drank a really nice, not-too-fruity Aussie shiraz
On the beer front, I think Garret Oliver
would approve of an American pale ale, an IPA, a brown ale, or a smoked beer.
Say, Sierra Nevada Pale Ale, Thornbridge Jaipur, Brooklyn Brewery Brown Ale, BrewDog Punk IPA (or maybe Hardcore), Alaskan Smoked Porter.