Marian Burros’s brought this recipe to The Times in 1995 when she wrote about the kickoff of the Department of Agriculture’s new school lunch program in which several acclaimed chefs took part. One of them was Jeffrey Buben, the chef and co-owner of Vidalia Restaurant in Washington, who made barbecue beef with onion slaw. Ms. Burros said, “he ought to bottle the barbecue sauce.” The secret ingredient? A half cup of decaffeinated coffee.
Ingredients
- ¼ cup minced onion
- 1 clove garlic, minced
- 1 ½ teaspoons minced jalapeno pepper
- 2 tablespoons vegetable oil
- ½ cup tomato paste
- ½ teaspoon chili powder
- ½ cup strong brewed decaffeinated coffee
- 2 tablespoons plus 1 teaspoon Worcestershire sauce
- ½ cup less 1 tablespoon cider vinegar
- ½ cup less 1 tablespoon apple cider
- ¼ cup brown sugar
- Nutritional Information
Nutritional analysis per serving (8 servings)
87 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 0 grams protein; 186 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- In a medium saucepan, saute the onions, garlic and jalapenos in oil until they glisten, about a minute. Cover the pan, and cook until the onions are translucent, about 2 minutes.
- Stir in the tomato paste, and saute about 2 minutes more.
- Add the remaining ingredients. Mix well, and bring to a full boil. Reduce to a simmer, and continue to cook for another 4 to 5 minutes.
- When meat is cut, spoon juices from meat into sauce.
15 minutes
Dining and Cooking