BBQ sauce

Ingredients for 10 servings:

• 1 tbsp oil for frying
• 1 kg bones (pork, beef, or veal bones)
• 250 g smoked bacon
• 3 liters of water
• 1 tbsp salt
• 1 large butcher’s onion(s)
• 2 large carrots
• ½ stalk(s) leek
• ¼ celery root
• 5 tbsp brown sugar
• 1 tube(s) Tomato paste
• ½ liter red wine
• 4 bay leaves
• 5 juniper berries, crushed
• 3 carnations
• 1 bunch of thyme
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 small organic orange(s)
• 2 tbsp cornstarch
• pinch(s) of salt
• 2 small onions, red, finely diced
• 4 chili peppers, pitted, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp paprika powder, sweet
• 1 tbsp mustard
• 3 tbsp tomato paste
• ½ tbsp oil for frying

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 5 hours; Total time approx. 7 hours

Masterfully delicious, but more elaborate and different than usual

Cut the bones and vegetables into pieces about the size of a nut. Sear the bones on all sides in a roasting pan. Then add the vegetables and bacon and sauté. Everything should be nice and dark brown. Add the salt, sugar, spices (except the thyme), and tomato paste. Be careful not to burn the tomato paste. Sauté for about 5 minutes, stirring constantly. Gradually deglaze with red wine, stirring constantly to release all the roasted aromas. Now fill up completely with water and simmer for at least 4 hours. The sauce base can be reduced by about 1/4. Now strain the sauce. Place the thyme in a fine sieve and filter the sauce over it. Set aside about 0.2 L to add later if the sauce is too thick or needs to be thinned out. Skim off the fat! Now sauté the red onion, garlic, and chilies in a pot until translucent. Add the spices, tomato paste, and mustard and sauté briefly. Top up with the sauce base, add the juice and zest of the small organic orange, and the Worcestershire sauce. Simmer for another 30 minutes, then thicken with cornstarch. Season to taste with sugar, salt, and chili. To quickly determine the consistency of the sauce, take a tablespoon and briefly dip it into the hot sauce. Let it cool and check the result. Strain again if necessary. If you don’t like chunks, it’s better to blend it with a hand blender until smooth. Once the desired consistency is reached, the sauce can be bottled while hot, ideally with a twist-off cap. Now boil the bottles in a water bath at 100°C for at least 20 minutes. The sauce can be stored unopened in a dry place for approximately 6-8 months. Once opened, it will keep in the refrigerator for several weeks to a maximum of 2 months. Note: Tastes vary, and cooking times can vary greatly depending on the handling, equipment, and ingredients used. Depending on the individual, it may take longer or shorter for some, or everyone may have a different preference for how sweet or spicy the sauce should be. Tip: There can be quite a lot of meat on the bones, and the belly fat is still there. If you like, you can “pull” it off and then mix it with the sauce. Delicious for pulled meats and on burgers.