Texas Detroit Coney Island Sauce





In a large stock pot, cover beef in water till almost full and cook till almost all brown.
Remove from heat and cool, once cooled place in fridge over night.
Next day or till completely cold, spoon and scrape off the gelled fat off the top. Remove about half the water, place back on the stove and heat.

Once the meat has warmed, take a hand blender and blend meat to very very small pieces. Then pour meat and water into a slow cooker crock*.

While meat is re-warming, in a medium bowl combine all dry ingredients.

When meat is in the crock, add the dry ingredients, the beef base and vinegar and stir together.  Place back in fridge until ready to cook, if possible let set in fridge for 1-2 days for best spice simmering.

Place crock in cooker and cook on low heat for at least 6-8 hours, stir occasionally.

Suggested to serve on non beef hot dogs to not chance over powering to beefiness of the sauce.

***If you want to eat sooner, just keep in stock pot and add rest of the ingredients, bring to boil, then reduce heat and simmer for a couple hours to help infuse the flavor of the spices.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: