Barbeque Sauce with Sloppy Joes

Written By Vicky Straker

The name Sloppy Joes is very recent for me. I think maybe one of the children saw it on tv and I have heard the name several times since. I don’t know if it is recent or not but it is an easy lunch. The point here really is the barbeque sauce, but as the recipe is not mine, I am combining it with Sloppy Joes. The barbeque sauce recipe comes from Blistering Barbeques.

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INGREDIENTS
2 tbsp vegetable oil
2 large onions, rough dice
2 thumbs fresh ginger, peeled and chopped
8 cloves garlic, chopped
2 tbsp balsamic vinegar
2 tbsp white wine vinegar
1 litre tinned tomatoes
120ml ketchup
4 tbsp gluten free Worcestershire sauce
4 tbsp gluten free oyster sauce
110g soft dark sugar
1 smoked chipotle chilli, minced (optional)
3 tsp oregano

I missed out the Worcestershire suce, oyster sauce, chilli and oregano and it was still delicious.

  1. Heat the oil in a heavy-bottomed stainless steel pan.

  2. Sweat off the onions, ginger and garlic for 6-8 minutes on a medium heat, stirring every minute or so.

  3. Add the vinegars, bubble up and reduce the juices down to virtually nothing.

  4. Add the other ingredients, bring back to the boil, turn the heat down low and simmer gently for approximately 30 minutes or until well reduced, stirring from time to time to prevent sticking. Blend until smooth and decant, hot, into sterilised jars. A stick blender is perfect for the job and is a must-have tool - saves loads of washing up and time. Once cool, keep the sauce in the fridge

    Now I step in with my very complicated bit

    1. Take however much beef mince you would like to cook (there is 1.2kg/42.3oz in my pot in the photograph), and spread it on a baking sheet.

    2. Put it in the oven at 170C/340F for 30 minutes or until browned.

    3. Transfer the meat to a heavy based pan and add as much bbq sauce as you need with half a glass of water. With the amount I used, I still had a jar of sauce leftover. Allow it to simmer gently for half an hour or so.

    4. Serve in a bun of you choice, or with tortilla chips, lettuce, soured cream, pickles and so on.

Vicky Straker