Bbq Sauce Recipe James Martin

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POL MARTIN BARBECUE SAUCE #1



Pol Martin Barbecue Sauce #1 image

There are 3 flavors of Pol Martin's BBQ Sauce. This is #1. I am posting all three. So pick and choose or make all three. One of them may become a favorite. Note: Sorry that this doesn't give a measurement in cups, all it says it that it makes enough sauce for 5 to 6 LBS of meat. To be able to post the recipe, I guessed it to be 2 cups because the recipe asked for 1 cup of water and 1 cup of white wine vinegar.

Provided by daisygrl64

Categories     Sauces

Time 38m

Yield 2 cups

Number Of Ingredients 18

3 tablespoons butter
1 large onion, finely chopped
3 green onions, chopped
3 garlic cloves, smashed and chopped
1 cup white wine vinegar
1 cup water
1/2 cup ketchup
1/4 cup lime juice
1/4 cup brown sugar
2 tablespoons chili sauce
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
salt

Steps:

  • heat butter in sauce pan over medium heat.
  • add onion, green onion and garlic.
  • saute for 5 minutes over low heat, (don't let onions brown).
  • add remaining ingredients and mix well.
  • taste for salt, add if needed.
  • bring to a boil.
  • reduce heat to low, and cook sauce for 18 minutes.

Nutrition Facts : Calories 428, Fat 19.4, SaturatedFat 11.1, Cholesterol 45.8, Sodium 1207.3, Carbohydrate 64.9, Fiber 4.4, Sugar 48.4, Protein 4.8

BARBECUED FILLET OF BEEF WITH MUSTARDY SOURED CREAM SAUCE



Barbecued fillet of beef with mustardy soured cream sauce image

This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle

Provided by James Martin

Categories     Dinner, Lunch, Main course

Time 17m

Number Of Ingredients 7

1 ½kg beef fillet (ask your butcher to trim off any excess fat)
2 tbsp olive oil
2 garlic cloves , bashed
black peppercorns , crushed
small bunch of thyme
300ml soured cream
3 tbsp wholegrain mustard

Steps:

  • If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
  • Test the temperature of your fillet using a meat thermometer to make sure you don't overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
  • Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 0.9 milligram of sodium

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