This recipe for bloody mary beef is from Jamie Oliver's Jamie's Comfort Food recipe book - there's loads of delicious recipes in it! We'd never made it before, but decided after having a look through some of our recipe books that this was one we were going to try...we both like a bloody mary cocktail and slow cooked beef!
Brisket is the perfect beef for slow cooking and combined with the delicious bloody mary sauce makes it both rich and comforting...we love it!
You'll find the recipe online within an article from an interview he did with Rachel Loos when the cookbook was launched.
We made the full recipe of this bloody mary beef and enjoyed our first meal with the horseradish mash detailed below but instead of kale, we had carrots and green beans. The next day we had some of the beef (with less sauce) in a bun and made the leftover horseradish mash into a potato waffle - yum! I've frozen the rest to have another time.
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Tips
- Jamie suggests seasonal greens as a side in the winter months, or freshen up with peas, broad beans and asparagus in the summer months.
- The recipe can easily be halved if making for less people, or portion up any leftovers and put them in the freezer for another day.
- I had a jar of creamed horseradish in the fridge so used that instead of buying a jar of grated horseradish. The mash was really delicious - we'll definitely make it again. It didn't need a lot of salt to season after the horseradish was added and mashed through.
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Ingredients
- 1kg piece of brisket
- salt and freshly ground black pepper
- olive oil
- 1 head of celery, trimmed and chopped into 5cm chunks
- 4 small red onions, peeled and quartered
- 15g fresh rosemary
- 2 fresh bay leaves
- greaseproof paper and tin foil, cooking in the oven
For the bloody mary mix:
- 1 lemon
- 700ml passata
- 2 tbsp Worcestershire sauce
- a few drops of Tabasco sauce
- 3 tbsp (45ml) vodka
- 1 tbsp (15ml) port
- 500ml cold water
- salt and freshly ground black pepper
For the mash (see Tips):
- 1.6kg Maris Piper potatoes,peeled and roughly chopped
- 50g unsalted butter
- 1 to 2 heaped tbsp jarred grated horseradish (see Tips)
- semi-skimmed milk
- salt and freshly ground black pepper
For the kale (see Tips):
- 400g curly kale, any tough stalks removed
- extra virgin olive oil
Instructions
- Preheat the oven to 130C. Place a casserole pan (25cm in diameter and 10cm high) over a high heat. Season the brisket all over with sea salt and pepper, then put into the pan (it should fit inside fairly snugly) with a splash of olive oil and cook for 10 minutes, turning until browned all over. Add the celery and onions to the pan, reduce to a low heat and cook gently for 5 to 10 minutes, or until slightly softened.
- Squeeze the lemon juice into a large jug and mix with all the rest of the bloody mary ingredients. Pour the mixture into the pan with 500ml of cold water and a good pinch of salt and pepper. Tie the rosemary and bay together and add it to the pan. Bring everything to the boil, then turn off the heat, cover the pan with damp greaseproof paper and tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
- See Tips - with about 20 minutes to go, cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Cook the curly kale in another pan of boiling water for 1 to 2 minutes, or until tender, then drain and drizzle with a little extra virgin olive oil. Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter, horseradish and a splash of milk, then season to perfection. Pull the beef apart with two forks, toss through the bloody mary sauce (discarding the herb bunch), then serve with the horseradish mash and curly kale.
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Bloody Mary Beef
Ingredients
- 1kg piece of brisket
- salt and freshly ground black pepper
- olive oil
- 1 head of celery trimmed and chopped into 5cm chunks
- 4 small red onions peeled and quartered
- 15g fresh rosemary
- 2 fresh bay leaves
- greaseproof paper and tin foil cooking in the oven
For the bloody mary mix:
- 1 lemon
- 700ml passata
- 2 tbsp Worcestershire sauce
- a few drops of Tabasco sauce
- 3 tbsp (45ml) vodka
- 1 tbsp (15ml) port
- 500ml cold water
- salt and freshly ground black pepper
For the mash (see Notes):
- 1.6kg Maris Piper potatoes peeled and roughly chopped
- 50g unsalted butter
- 1 to 2 heaped tbsp jarred grated horseradish see Notes
- semi-skimmed milk
- salt and freshly ground black pepper
For the kale (see Notes):
- 400g curly kale any tough stalks removed
- extra virgin olive oil
Instructions
- Preheat the oven to 130C. Place a casserole pan (25cm in diameter and 10cm high) over a high heat. Season the brisket all over with sea salt and pepper, then put into the pan (it should fit inside fairly snugly) with a splash of olive oil and cook for 10 minutes, turning until browned all over. Add the celery and onions to the pan, reduce to a low heat and cook gently for 5 to 10 minutes, or until slightly softened.
- Squeeze the lemon juice into a large jug and mix with all the rest of the bloody mary ingredients. Pour the mixture into the pan with 500ml of cold water and a good pinch of salt and pepper. Tie the rosemary and bay together and add it to the pan. Bring everything to the boil, then turn off the heat, cover the pan with damp greaseproof paper and tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
- See Notes - with about 20 minutes to go, cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Cook the curly kale in another pan of boiling water for 1 to 2 minutes, or until tender, then drain and drizzle with a little extra virgin olive oil. Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter, horseradish and a splash of milk, then season to perfection. Pull the beef apart with two forks, toss through the bloody mary sauce (discarding the herb bunch), then serve with the horseradish mash and curly kale.
Notes
- Jamie suggests seasonal greens as a side in the winter months, or freshen up with peas, broad beans and asparagus in the summer months.
- The recipe can easily be halved if making for less people, or portion up any leftovers and put them in the freezer for another day.
- I had a jar of creamed horseradish in the fridge so used that instead of buying a jar of grated horseradish. The mash was really delicious - we'll definitely make it again. It didn't need a lot of salt to season after the horseradish was added and mashed through.
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