Inspired by the classic James River BBQ sauce used in many a North Shore roast beef shop, this sweet and tangy sauce starts with a housemade ketchup base before local apple cider vinegar, hard cider and molasses are added for an extra New England feel. A healthy serving of mustard is incorporated into the mixture, along with fish sauce for “a little sneaky umami,” chef Carolyn Johnson explains. While a roast beef sandwich is the favored vehicle, the sauce also pairs well with pulled pork, ribs, roast chicken and even drizzled on a pizza. “Like everything else we make in the Moon family of restaurants and concepts, it is a true labor of love,” Johnson says. “Start to finish, it usually takes a couple of days to make and is made daily.”
YIELD: 1 quart
INGREDIENTS:
2 cups ketchup
5 ounces tomato paste
1 cup molasses
1/2 cup apple cider vinegar
1 cup hard cider
1 tablespoon fish sauce
6 tablespoons ground yellow mustard
1 tablespoon ground toasted cumin
1 tablespoon ground toasted coriander
1 tablespoon paprika
1 teaspoon cayenne
PREPARATION: Combine all the ingredients in a steel saucepan. Bring to a simmer over medium heat and then reduce the temperature to low. Cook for about 1 hour, stirring frequently to avoid any sticking on the bottom of the pan. The sauce is done when it’s been reduced slightly and darkened several shades. Strain through a fine mesh sieve and cool.
Cusser’s Roast Beef and Seafood 304 Stuart St., Boston (617-917-5193) moonbarboston.com
SAUCE: Passion Fruit Caramel Sauce | Black Garlic and Sweet Miso Tomato Sauce | BBQ sauce | Steak Sauce | Strawberry Habanero Sauce
BBQ sauce
A sweet and tangy BBQ sauce recipe from Cusser’s Roast Beef and Seafood
Inspired by the classic James River BBQ sauce used in many a North Shore roast beef shop, this sweet and tangy sauce starts with a housemade ketchup base before local apple cider vinegar, hard cider and molasses are added for an extra New England feel. A healthy serving of mustard is incorporated into the mixture, along with fish sauce for “a little sneaky umami,” chef Carolyn Johnson explains. While a roast beef sandwich is the favored vehicle, the sauce also pairs well with pulled pork, ribs, roast chicken and even drizzled on a pizza. “Like everything else we make in the Moon family of restaurants and concepts, it is a true labor of love,” Johnson says. “Start to finish, it usually takes a couple of days to make and is made daily.”
BBQ sauce at Cusser’s Roast Beef and Seafood
YIELD: 1 quart
INGREDIENTS:
2 cups ketchup
5 ounces tomato paste
1 cup molasses
1/2 cup apple cider vinegar
1 cup hard cider
1 tablespoon fish sauce
6 tablespoons ground yellow mustard
1 tablespoon ground toasted cumin
1 tablespoon ground toasted coriander
1 tablespoon paprika
1 teaspoon cayenne
PREPARATION: Combine all the ingredients in a steel saucepan. Bring to a simmer over medium heat and then reduce the temperature to low. Cook for about 1 hour, stirring frequently to avoid any sticking on the bottom of the pan. The sauce is done when it’s been reduced slightly and darkened several shades. Strain through a fine mesh sieve and cool.
Cusser’s Roast Beef and Seafood 304 Stuart St., Boston (617-917-5193) moonbarboston.com
SAUCE: Passion Fruit Caramel Sauce | Black Garlic and Sweet Miso Tomato Sauce | BBQ sauce | Steak Sauce | Strawberry Habanero Sauce
View All Events
Related Articles
F*@k Forks!
Leave your forks in the drawers and dig in to this handful of standout dishes...
Ring to the Table
The engaging history of Sonsie's Table 50...
By the slice
Three spots to grab a slice on National Pizza Day...
On the Double
Mei Mei's scallion pancake sandwiches are coming to a kitchen near you...
A Final Bow
If you’ve ever had a Hoodsie Sundae Cup...
Tigers Love Pepper, They Hate Cinnamon
Artisan Approach
Building Something New in Allston...
Comfort, Enjoy
A stalwart expands to a neighborhood in transition...