| Teresa L. Keese, executive vice-president of the Brady/McCulloch County Chamber of Commerce sent us this recipe after the most recent goat cook-off in Brady. “The winners from the 1996 contest were not willing to divulge their recipe secrets to us,” she writes, “but we were able to go back and get this previous winners recipe.” We are honored to have Barney McBee’s recipe for goat sauce, and hope that you enjoy it too. Barney McBee’s Texas Goat Sauce Makes about 7 cups 1/2 cup vegetable oil 2 onions, chopped 1 clove garlic, mashed 1 32-ounce bottle ketchup 3 tablespoons yellow mustard 2 cups black coffee 1 cup distilled vinegar 1 lemon, cut in half 6 tablespoons chili powder 3 good taps Worcestershire sauce Salt and pepper to taste Heat oil over medium-low in a large saucepan. Add onions and garlic and sauté until tender but not brown. Whisk together ketchup and mustard in a large bowl and add to ingredients in saucepan. Add remaining ingredients. Simmer over low heat for 1 hour. Refrigerate unused sauce up to several weeks. While this sauce is meant for goat, it has an earthy flavor (probably from the coffee) that goes nicely with beef or mutton. |
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