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After discovering Bual Madeira makes a great BBQ and tenderizer for tough cuts of meat or pork- breaking them down into juicy morsels, I was in love! Not since the Declaration of Independence 1776 has Americans been so enamored with bottles of fortified wines known as Madeira, well, at least me and my Partner In Wine, Adrienne.
There are many meat sauce uses for Madeira, but no barbecue sauces. This gave me an idea- why not combine a traditional southern spicy recipe with a sweet Bual Madeira; it could work. If you are going to use wine for cooking, use the one you would drink; it may only take a few tablespoons, and the rest to drink.
Madeira Barbecue Sauce
1/4 cups apple cider vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire, or steak sauce
2 tablespoons tomato sauce
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dry mustard, or 1 teaspoon brown mustard
1/2 teaspoon paprika
3 tablespoons Bual Madeira
Mix well, and cover both sides of meat with sauce.
I went with a Carne Asada (Grilled Steak) style grill; it is most commonly a marinated and grilled flank or skirt steak which can be used in a wide variety of ways. Then marinating it in the barbecue sauce for up to 3 hours in fridge. Heat up grill and throw on the meat, basting with sauce on both sides. Heat sauce up to boiling point before serving as a side sauce.
We enjoyed eating this steak!
Chef Elizabeth Stelling Food ~ Wine ~ Fun!