HORSERADISH VODKA COCKTAIL RECIPES

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BLOODY MARY BEEF | BEEF RECIPES | JAMIE OLIVER



Bloody Mary beef | Beef recipes | Jamie Oliver image

Leave this slow-cooked, heart-warming beef stew to tick away in the oven while you get on with your day.

Total Time 6 hours 30 minutes

Yield 8

Number Of Ingredients 21

1 x 1 kg piece of beef brisket
sea salt
freshly ground white pepper
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
1.6 kg 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
1 x 700 g 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 juice of

Steps:

    1. The gap between Christmas and New Year is one of my favourite times – it’s perfect for relaxing, going for long walks, eating big hearty dinners, chilling out indoors and most importantly, spending time with family. To reflect that vibe, I’ve made this warming, Bloody Mary-spiked beef, which you can leave to tick away for hours while you get on with your day. Served with creamy horseradish mash, this is exactly the fare you’ll want when you return home from a cold stroll outdoors.
    2. Preheat the oven to 130ºC/250ºF/gas ½. Place a snug-fitting casserole pan over a medium heat to 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, trim and chop the celery into 5cm chunks, reserving the yellow leaves for later, then peel and quarter the onions. Add the chopped veg to the pan, reduce the heat to low and cook gently for 5 to 10 minutes, or until slightly softened.
    3. 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. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then 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 tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
    4. When there’s about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over a high heat and bring to the boil, then cook for 10 to 15 minutes, or until tender. Meanwhile, if using, remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.
    5. Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil and serve.

Nutrition Facts : Calories 505 calories, FatContent 24.3 g fat, SaturatedFatContent 10 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 39 g carbohydrate, SugarContent 16.8 g sugar, SodiumContent 1.7 g salt, FiberContent 5.9 g fibre

BEST BLOODY MARY RECIPE - HOW TO MAKE A BLOODY MARY



Best Bloody Mary Recipe - How to Make a Bloody Mary image

This classic Bloody Mary recipe is loaded with extra garnishes and perfect for brunch! Here's how to make the drink at home.

Provided by THEPIONEERWOMAN.COM

Categories     beverages    brunch

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 serving

Number Of Ingredients 9

2 1/2 oz.

vodka 

3/4 c.

tomato juice

2 tbsp.

lemon juice

2 tsp.

Worcestershire sauce

2

dashes hot sauce (optional)

1/4 tsp.

prepared horseradish

1

pinch celery salt

1

pinch black pepper

To garnish: leafy celery stalks, cooked bacon, sliced lemon, chopped pickle spears, cherry tomatoes and green olives

Steps:

  • Combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce (if using), horseradish, celery salt and black pepper in a tall glass. Stir well to combine. Fill the remainder of the glass with ice and stir once again. 
  • Garnish with a piece of celery and bacon in the glass and a skewer of chopped pickles, cherry tomatoes, and green olives, if desired.

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