This sauce is so named because it was developed as a part of the BBQ Beef Brisket that was sold by the pound at our Farmers Market Booth in South Bend, IN. It was a huge seller, particularly popular during football season. This is a complex sauce with quite a few ingredients, but it is well worth making. (While I am content with the sauce as is, it can be made spicier to suite your heat-loving taste by adding more or different peppers, and leaving the seeds and membranes in the peppers. Additional cayenne or hot sauce will up the heat quotient, as well.) After tasting the brisket, a new customer exclaimed, "Honey, you've got soul!" Enough said.
1 Tablespoon vegetable oil
1 cup finely chopped yellow onions
1 cup brown sugar
1 cup chili sauce
3 cups ketchup
1/2 cup dry red wine
3 Tablespoons Worcestershire sauce
2 Tablespoon fresh lemon juice
2 Tablespoons Dijon mustard
1 Tablespoon minced fresh garlic
1 Tablespoon minced Jalapeno, with or without seeds and membranes, hotter with
1 teaspoon hot sauce (like Frank's or Tabasco)
1 teaspoon Creole seasoning (I use Tony's)
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
Heat the vegetable oil over medium-high heat in a large saucepan. Add the onion and garlic and saute until the vegetables are soft. Add the remaining ingredients, bring up to a simmer and allow to cook, covered, for about 15-20 minutes.
Cool completely before storing in the refrigerator, or proceed with the recipe for BBQ Beef Brisket.
Sauce will keep for about a month in the refrigerator