Coney Island Sauce Recipes

Steps:

• 1. Chef's Note: There are two secrets to the traditional sauce: a minimum of ingredients, and the cut of the ground beef. As one vendor I talked to on Coney Island said to me: If you want to add extra onions, mustard, beans, whatever... Go for it, but the sauce is the sauce, pure and simple (a man of few words). In truth, keeping the ingredients to a minimum makes this an ideal sauce for a variety of things: For example, it's an excellent sauce for a chili/cheese burger.
• 2. Start by finely chopping the onions. Chef's Tip: The easiest way to do this is to use the large holes on a box grater. In addition, when you grate an onion, it will release a lot of moisture from the ruptured cell walls, and I usually pick up some of that excess liquid by laying the grated onion on a few sheets of paper towels.
• 3. Have your other ingredients close at hand.
• 4. Add the cold water (or stock) to a skillet, and then add the grated onions, and the ground beef. Chef's Note: This ground sirloin is not your typical grind... it's called a triple grind by your butcher. What I usually do is take regular grind and put it into my food processer for a couple of spins. The result is a very finely ground beef, and that is one of the secrets of this sauce.
• 5. Chef's Historical Note: According to the historical record, the recipe used ground beef heart, which is then ground to a consistency of fine-ground beef... not ground sirloin.
• 6. Simmer the onion and beef over medium-to-medium-high heat until thoroughly cooked, and the onions are soft, about15 minutes.
• 7. Add the remaining ingredients, and slow simmer, uncovered, until it thickens, about 2 to 3 hours. Chef's Tip: I like Maxine's chili powder, but it's hot, so I usually use only 4 tablespoons. Actually, the chili powder will really make this sauce... Chef's Note: If it begins drying out, add a bit of water, or broth.
• 8. Chef's Tip: If you are using beef stock, as opposed to plain water, then you might want to leave out the additional salt.
• 9. Well, that's about it... get yourself a dog or two, and have at it. What are you waiting for...
• 10. One more thing: If you are a purest, and you want the "real" experience, then you need the right hotdog, and that's from the Koegel Meat Company in Flint, Michigan. Keep the faith, and keep cooking...

Steps:

• Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

Steps:

• Do not precook hamburger.
• Combine all ingredients in 2 quart.
• saucepan.
• Cover and cook on medium heat for 1 hour.
• Stir occasionally, blot to remove excess fat and liquid.
• Serve over cooked hot dogs.

Steps:

• Add ground chuck,chili powder,cumin, salt and pepper to cooking pan amd cook on medium high heat. Put the hot dogs in a food processor ond pulse to a fine texture. When the chuck is no longer pink add the hot dog mixture and the tomato sauce.and simmer for about 30 minutes. You might not need to use all of the tomato sauce. I use the tomato sauce so the coney sauce doesnt become crumbly.

Steps:

• In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

Steps:

• PREPARATION:.
• To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours.
• Then take a fork and break up any remaining chunks.
• Drain the water and go on to browning.
• You will have some water while browning but it will slowly steam off.
• Brown beef, onion and shortening.
• Add remaining ingredients.
• Simmer for 2 hours.
• You may have to add some water.

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Brown beef, onions, and garlic in large skillet.
• Stir in remaining ingredients.
• Simmer, uncovered 10-15 minutes.
• Spoon sauce over cooked hot dogs (in buns) with any (or all!) of your other favorite hot dog toppings (sauerkraut, chopped onion, ketchup, mustard, pickle relish, melted American or cheddar cheese).