Bloody Mary Beef Recipe

This Bloody Mary Beef is a slow-cooked and heart-warming recipe, which is made with tender beef brisket and a savory tomato sauce. It’s the ultimate comfort food recipe, perfect for a lazy weekend.

Bloody Mary Beef Ingredients

For the Beef:

• 1 x 1kg piece of brisket
• olive oil
• 1 head of celery
• 4 small red onions
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 2 fresh bay leaves
• sea salt and freshly ground black pepper

For the Bloody Mary Mix:

• 1 x 700g jar of passata
• 1 tablespoon jarred grated horseradish or 3cm piece of fresh horseradish, finely grated
• 2 tablespoons Worcestershire sauce
• a few drops of Tabasco sauce
• 3 tablespoons vodka
• 1 tablespoon port
• ½ a lemon

For the Sides:

• 1.6kg Maris Piper potatoes
• 1 large Savoy cabbage or 400g curly kale
• 1 knob of unsalted butter
• 1 tablespoon jarred grated horseradish or 3cm piece of fresh horseradish, finely grated, plus extra to serve
• extra virgin olive oil

How To Make Bloody Mary Beef

1. Sear the beef: Preheat the oven to 130ºC/250ºF/gas ½. Place a snug-fitting casserole pan over a medium heat. Season the brisket all over with salt and pepper, add it to the hot pan with a splash of olive oil, and cook for about 10 minutes until browned on all sides.
2. Sauté the vegetables: Trim and chop the celery into 5cm chunks and quarter the onions. Add them to the pan with the beef, reduce the heat to low, and cook gently for 5 to 10 minutes until slightly softened.
3. Make the sauce and braise: In a large jug, combine all of the Bloody Mary ingredients. Pour this mixture into the pan with the beef and vegetables, along with 250ml of cold water. Add a bouquet garni of the fresh herbs. Bring to a boil, then cover the surface with a piece of greaseproof paper (a cartouche) and a layer of tin foil. Cook in the oven for 5 to 6 hours, until the beef is tender and falling apart.
4. Prepare the sides: About 30 minutes before the beef is done, peel and chop the potatoes and boil them in salted water for 10-15 minutes until tender. Finely slice the cabbage or kale and blanch it in boiling water for 3-5 minutes until tender.
5. Finish the mash and serve: Drain the potatoes well and mash them with the butter and horseradish, seasoning to taste. To serve, divide the horseradish mash between plates, top with the greens, and then use two forks to pull apart the tender beef and pile it on top. Drizzle with extra virgin olive oil before serving.

Recipe Tips

• How to get the most tender beef? The key is the very long, slow cooking time at a low temperature. This allows the tough connective tissues in the brisket to break down, resulting in incredibly tender, shreddable meat.
• Can I make this ahead of time? This is a perfect make-ahead dish. The flavor is often even better the next day. Simply let it cool and store it in the refrigerator, then reheat gently on the stove.
• What is a “cartouche”? A cartouche is a circle of parchment or greaseproof paper that is placed directly on the surface of a stew or braise. It helps to keep the meat submerged and prevents the surface from drying out during the long cook.
• Can I make this in a slow cooker? Yes. Sear the beef and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 8-10 hours.

What To Serve With Bloody Mary Beef

This is a complete meal with the horseradish mash and greens, but it’s also delicious with:

• Creamy polenta
• Crusty bread for mopping up the sauce
• A simple green salad

How To Store Bloody Mary Beef

• Refrigerate: Store the leftover beef in its sauce in an airtight container in the refrigerator for up to 4 days.
• Freeze: This stew freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Bloody Mary Beef Nutrition Facts

• Serving Size: 1 serving
• Calories: 750 kcal
• Fat: 40g
• Carbohydrates: 45g
• Protein: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Roast Forerib of Beef with Garlic & Rosemary Recipe
• Beef Kofta Curry Recipe
• Beef Stroganoff Recipe