Bloody Mary Beef

By: Deborah

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!

PREP: 20

COOK: 6 30

TOTAL: 6 50

Course: Lunch, Main

Cuisine: British

Servings: 8 people

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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.

KEYWORDS bloody mary brisket recipe, comfort food, freezable, Jamie Oliver, Jamie's Comfort Food, make ahead, slow cooked brisket recipe, slow cooked comfort food, winter warmer

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