Smoked Beef Sauce

This bold Smoked Beef Sauce is a versatile marinade and finishing glaze designed to elevate large cuts of beef, particularly chuck roasts destined for the smoker. The complex flavor profile balances the savory depth of soy sauce and beef base with the bright acidity of lemon and red wine vinegar. Sweet notes from pineapple juice and chunks cut through the richness, while chipotle peppers and jalapenos provide a gentle, lingering heat. Aromatic spices like rosemary and dry mustard add earthy undertones that complement the hickory smoke.

Cooking Method: Grilling, Roasting, Smoking, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 2443.5

Dietary: Vegan

Description

This bold Smoked Beef Sauce is a versatile marinade and finishing glaze designed to elevate large cuts of beef, particularly chuck roasts destined for the smoker. The complex flavor profile balances the savory depth of soy sauce and beef base with the bright acidity of lemon and red wine vinegar. Sweet notes from pineapple juice and chunks cut through the richness, while chipotle peppers and jalapenos provide a gentle, lingering heat. Aromatic spices like rosemary and dry mustard add earthy undertones that complement the hickory smoke.

Directions

1
Combine the pickled jalapenos (with juice), carrots, chipotle adobado peppers, onion, and lemon juice in a food processor.
2
Pulse the mixture until it is finely chopped or blended to your desired consistency, creating a smooth base for the sauce.
3
Transfer the blended vegetable mixture into a large 2-quart saucepan or a large mixing bowl suitable for marinating.
4
Add the soy sauce, ground rosemary, minced garlic, dry mustard, red wine vinegar, olive oil, pineapple juice, and teriyaki sauce to the bowl.
5
Stir in the pineapple chunks, breaking them up slightly if desired, and mix all ingredients thoroughly until the sauce is uniform.
6
Place your beef roasts in a large marinade tub or a heavy-duty resealable bag.
7
Pour the sauce mixture over the beef, ensuring the meat is completely submerged and coated evenly.
8
Seal the container and refrigerate for 14 hours, turning the roasts three times during the marination period to ensure even flavor absorption.
9
Remove the beef from the marinade and let it come to room temperature before smoking.
10
Reserve the remaining marinade to use as a basting sauce or glaze during the final stages of cooking.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2443.5kcal

% Daily Value *
Total Fat 243.6g375%
Saturated Fat 34.3g172%
Cholesterol 0.0mg0%
Sodium 5328.2mg223%
Total Carbohydrate 66.0g22%
Dietary Fiber 13.8g56%
Sugars 27.2g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/smoked-beef-sauce-2/