Bloody Mary Beef | Jamie Oliver
by Jamie Oliver
This inventive dish transforms the classic Bloody Mary cocktail into a rich, slow-cooked beef brisket that's absolutely packed with flavour. The tomato and vodka base combines beautifully with hot sauce and Worcestershire sauce, creating a deeply savoury sauce that concentrates during cooking. Served alongside creamy horseradish mash and fresh greens, this is a show-stopping dinner that feels restaurant-quality but comes together easily in the slow cooker. Perfect for impressing guests or treating yourself to something truly special
Watch: Bloody Mary Beef | Jamie Oliver
Original recipe video — click to play
Ingredients
Main
- 1.2 kg beef brisket, trimmed, whole or cut into large chunks
Best seared in a hot pan before adding to slow cooker for deeper flavour
- 400 ml tomato juice or passata
- 100 ml vodka
- 30 ml Worcestershire sauce
- 15 ml hot sauce (such as Tabasco or sriracha)
Adjust to taste for heat preference
- 250 ml beef stock
- 150 g celery, roughly chopped, roughly chopped
- 150 g onion, roughly chopped, roughly chopped
- 3 cloves garlic cloves, crushed, crushed
Seasoning
- 1 tsp sea salt
To taste
- ½ tsp freshly ground black pepper
To taste
To Serve
- 50 g horseradish root or prepared horseradish sauce
Prepare mash separately or stir into serving potatoes
- 200 g fresh seasonal greens or salad, washed
Add just before serving
- 800 g potatoes (for mash), peeled and chopped
Cook separately as per traditional mash method
Method
- 1
Pat the beef brisket dry with kitchen paper and season generously with sea salt and black pepper.
~5 mins - 2
Heat a large frying pan over a high heat with a little oil. Sear the beef brisket on all sides until deeply browned, approximately 3–4 minutes per side. This develops flavour and colour in the finished dish.
~12 minsTip: This step is recommended for best results but can be skipped if time is short
- 3
Transfer the seared beef to your slow cooker.
~2 mins - 4
In a jug, combine the tomato juice or passata, vodka, Worcestershire sauce, hot sauce, and beef stock. Stir well to combine.
~3 mins - 5
Add the chopped celery, onion, and crushed garlic to the slow cooker around the beef.
~2 mins - 6
Pour the Bloody Mary liquid mixture over the beef and vegetables.
~1 min - 7
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours, until the beef is exceptionally tender and breaks apart easily with a fork.
~8 hrsTip: The longer, slower cooking method (Low) produces the most tender results
- 8
In the final 30 minutes of cooking, prepare the horseradish mash by boiling peeled potatoes until tender, draining, and mashing with butter, milk, and horseradish sauce or freshly grated horseradish to taste.
~30 minsTip: Season the mash with salt and pepper
- 9
Prepare the fresh greens by washing and dressing lightly with a simple vinaigrette or serving raw on the side.
~5 minsTip: Add just before serving to keep greens fresh and crisp
- 10
Remove the beef from the slow cooker using tongs. The meat should pull apart easily. If you prefer a thicker sauce, strain the cooking liquid, discard the vegetables, and reduce it in a saucepan over a high heat for 5–10 minutes.
~10 minsTip: Optional step for concentrated flavour
- 11
Serve the tender beef alongside the horseradish mash and fresh greens, spooning the rich Bloody Mary sauce over the top.
~5 minsTip: Taste the sauce and adjust seasoning and heat level to your preference
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can substitute the vodka with an equal amount of beef stock or red wine for a different but equally delicious flavour profile. The vodka adds a subtle sharpness to the sauce, but the Bloody Mary essence comes primarily from the tomato, Worcestershire, and hot sauce combination
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