Very Hot Cajun Sauce for Beef
Submitted by tazvnh
A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minDown in Cajun country, a good sauce starts with a roux and the holy trinity: onions, bell peppers, and celery.
This one brings the heat from three directions, with cayenne, white pepper, and black pepper working together alongside fresh jalapeños and garlic.
You build it by whisking flour into warm oil for a light brown roux, then stirring in the vegetables and spices until the whole thing turns into a thick, fragrant paste.
Bringing it all together with beef stock (or veal stock if you’re feeling fancy) and simmering it down concentrates every bit of that smoky, spicy flavor.
Pour it over a seared steak, slow-cooked roast, or smothered round steak and you’ll understand why Cajun cooks take their sauces so seriously.
Chef Tips
- Use fresh jalapeños instead of pickled for cleaner heat. If pickled is all you’ve got, rinse off as much vinegar as possible.
- Keep the roux at a light brown stage. Going too dark will overpower the peppers and vegetables.
- Skim any oil that rises to the top during the simmer for a cleaner, silkier finished sauce.
Ingredients
Directions
NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.
Instead of heating the oil to the smoking stage, we heat it to only 250F; this prevents the roux from getting too brown.
In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F.
With a metal whisk, whisk in the flour a little at a time until smooth.
Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes.
Be carefyul not to let the roux scorch or splash on your skin.
Remove from heat and with a spoon immediately stir in the vegtable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly.
Add the bay leaves, jalapeno peppers and garlic, stirring well.
Continue cooking about 2 minutes, stirring constantly.
(We’re cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil.
Add the roux mixture by spoonfuls to the boiling stock, strirring until dissolved between each addition.
Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3½ cups, about 15 minutes.
Skim any oil from the top and serve immediately.
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