This bloody mary beef recipe combines tender slow cooked beef with a rich tomato-based sauce inspired by the classic cocktail. Perfect for a comforting dinner or special occasion!
The recipe 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.
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.
- Horseradish - I use jarred creamed horseradish jarred grated horseradish. The mash is really delicious and doesn't need a lot of salt to season after the horseradish is added and combined.
- Alcohol-free version - replace the vodka with beef stock or water
- Vegetarian option - replace the beef with jackfruit or mushrooms.
- Leftovers - make any leftovers into sliders, tacos or a filling for savoury pies.
- This bloody mary beef recipe can easily be halved if making for less people, or portion up any leftovers and put them in the freezer for another day.
FREQUENTLY ASKED QUESTIONS
Cuts like brisket, beef shin, short ribs or chuck roast work best for slow cooking. They become tender and flavourful after long, slow cooking.
If the sauce is too thin, mix 1 to 2 tbsp of cornflour with an equal amount of water and stir it into the sauce. Simmer for a few minutes until thickened.
Absolutely - Bloody Mary Beef tastes even better the next day as the flavours infuse. Keep it in an airtight container in the fridge for up to 3 days and reheat gently before serving.
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How to make this Bloody Mary Beef
Ingredients
- 1kg piece of brisket, string removed
- salt and freshly ground black pepper
- olive oil
- 6 celery sticks, trimmed and chopped into 5cm pieces
- 4 small red onions, peeled and quartered
- 15g fresh rosemary
- 2 fresh bay leaves
- greaseproof paper and tin foil
Bloody mary mix:
- 1 lemon, juice only
- 700ml passata
- 2 tbsp Worcestershire sauce
- a few drops of Tabasco sauce
- 3 tbsp vodka
- 1 tbsp port
- 500ml cold water
- a good pinch of salt and freshly ground black pepper
Mash (see Tips):
- 1.6kg Maris Piper potatoes, peeled and roughly chopped
- cooking salt
- 50g unsalted butter
- 1 to 2 heaped tbsp jarred grated horseradish (see Tips)
- semi-skimmed milk
- salt and freshly ground black pepper
Kale (see Tips):
- 400g curly kale, any tough stalks removed
- extra virgin olive oil
Instructions
- Preheat the oven to 130C fan. Place a casserole pan (25cm in diameter and 10cm high) over a high heat. Unroll the brisket and season it all over with salt and freshly ground 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 the rest of the bloody mary ingredients. 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.
Serving Suggestions
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Bloody Mary Beef
Ingredients
- 1 kg (2.2 lb) piece of brisket string removed
- salt and freshly ground black pepper
- olive oil
- 6 sticks celery trimmed and chopped into 5cm pieces
- 4 small red onions peeled and quartered
- 15 g (0.5 oz) fresh rosemary
- 2 leaves fresh bay
- greaseproof paper and tin foil
Bloody Mary mix:
- 1 lemon juice only
- 700 ml (26.1 oz) passata
- 2 tbsp Worcestershire sauce
- a few drops of Tabasco sauce
- 3 tbsp vodka
- 1 tbsp port
- 500 ml (2 ¼ cups) cold water
- a good pinch of salt and freshly ground black pepper
Mash (see Notes):
- 1.6 kg (3.5 lb) Maris Piper potatoes peeled and roughly chopped
- 50 g (1.8 oz) unsalted butter
- 1 to 2 heaped tbsp jarred grated horseradish (see Notes)
- semi-skimmed milk
- salt and freshly ground black pepper
Kale (see Notes):
- 400 g (14.1 oz) curly kale any tough stalks removed
- extra virgin olive oil
Instructions
- Preheat the oven to 130C fan. Place a casserole pan (25cm in diameter and 10cm high) over a high heat. Unroll the brisket and season it all over with salt and freshly ground 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 the rest of the bloody mary ingredients. 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.
- Horseradish - I use jarred creamed horseradish jarred grated horseradish. The mash is really delicious and doesn't need a lot of salt to season after the horseradish is added and combined.
- Alcohol-free version - replace the vodka with beef stock or water
- Vegetarian option - replace the beef with jackfruit or mushrooms.
- Leftovers - make any leftovers into sliders, tacos or a filling for savoury pies.
- This bloody mary beef recipe can easily be halved if making for less people, or portion up any leftovers and put them in the freezer for another day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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