Bloody Mary Pulled Beef! This delicious combination takes the brilliant tomato & vodka based cocktail and pairs it with a wonderful, slow-cooked beef brisket. Think all those flavours of hot sauce, Worcestershire sauce and sweet tomato concentrated down, and served up with greens and a horseradish mash. Well worth a go!
Bloody Mary Pulled Beef Brisket
This variation on a Jamie Oliver dish, takes just 20 minutes to prepare and get underway, then you, “Leave this slow-cooked, heart-warming beef stew to tick away in the oven while you get on with your day. ”
Ingredients
- 400 g Beef Brisket
- olive oil
- 1 sticks celery, roughly chopped
- 1 red onion, roughly chopped
- 100g cherry tomatoes, added whole
- thyme, dry, or fresh if available
- rosemary, dry, or fresh if available
- 1 bay leaves
- salt and pepper to season
FOR THE BLOODY MARY MIX
- 200g tomatoes can, diced
- 1 tablespoons Worcestershire sauce
- 1 Tabasco sauce, splash
- 2 tablespoons vodka
- 1 tablespoon port
- ½ Lemon, , juice of
- 1 bunch vegetable greens, blanched baby spinach, kale &/or broccolini
Instructions
- Preheat the oven to 140ºC. You need to sear the meat using a dutch oven or snug-fitting casserole pan. Either put it on the stovetop or in the oven get hot. Season the brisket all over with salt and pepper, then add to the hot pan with a splash of olive oil and cook for about 10 minutes, or until gnarly and browned all over.
- Meanwhile, chop the celery into 5cm chunks, then peel and quarter the onions. Roughly dice the garlic, Remove the meat then add the chopped veg to the pan and stir around before adding the diced garlic. Reduce the heat to low and cook gently for 5 to 10 minutes, or until slightly softened. Add the seasoning herbs, bay leaf, and cherry tomatoes whole. Return the meat.
- Combine all of the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche – this is basically a scrunched-up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with a lid or tin foil and cook in the oven for 3 to 4 hours, or until the beef is tender and falling apart.
- Serve with wilted greens and perhaps sweet potato chips
Notes
The beauty of this recipe is that it is about as easy to make as the cocktail. Just keep it simple and use the 2x, 4x scale to approximate the quantities you need.
Sear the beef, roughly cut the veg, sprinkle in the herbs, and add the bloody mary – the alcohol will vaporise – or make it a virgin mary if you prefer!
Nutrition
Serving: 200gCalories: 505kcalProtein: 29.6gFat: 24.3gSaturated Fat: 10gSodium: 1.7mgSugar: 16.8g
CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.
Responses