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Homemade barbecue sauce with beef liver

October 21, 2012

After enough weeks of making balsamic liver, I got bored with it and began looking around for more beef liver options. I came across the idea of making a barbecue sauce for it, since it is a pretty popular choice in the blogosphere for any meat. I used ingredients that I had lying around, which ended up including pasta sauce, local honey, and rice vinegar. Bacon was also used for the smoky flavor.

Although this picture depicts just the liver, the barbecue sauce can be applied to different kinds of meat, including pulled pork, ribs, and other delicious cuts of meat.

4 oz bacon
1 onion
3 Tbsp tomato paste (I used marinara sauce)
2 Tbsp vinegar
1 tablespoon tamari
3 Tbsp honey
1 teaspoon garlic powder
2 Tbsp rice or tapioca flour
1/4 cup water

(1) Chop bacon roughly and saute in a pan on medium-high heat.
(2) Meanwhile, slice onion. Remove the bacon when fully browned and add onion slices. Saute until properly browned as well.
(3) Add the tomato paste, vinegar, tamari, honey, garlic powder, flour, and water together in a bowl. Add to the pan along with bacon, and mix thoroughly. Cook until the entire mixture becomes thick and syrupy.
(4) Use the sauce with any meat. When I cooked the beef liver, I dredged the sliced livers into some tapioca flour and fried with butter before adding the barbecue sauce.

Enjoy, y’all!

Dai Dai

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