Bloody Bull

Try this brunch favorite with a depth of flavor only beef can provide. Roasted Beef Stock is the secret ingredient to this one of a kind Bloody Mary. Garnish with a beef slider, beef meatball, or whatever you can dream up.

  • 10
  • 4
  • 80
  • 3 g


Bloody Bull Mixture:
Glass Rim Garnish:
  • 2 tablespoons grated beef jerky
  • 1 teaspoon celery salt
  • 1/2 teaspoon Creole Seasoning
  • 2 stalks celery, split in half lengthwise
  • 4 pepperoncini peppers
  • Beef Boudin Boulettes, Beef slider, beef jerky stick (optional)


  1. Add all Bloody Bull Mixture ingredients to blender container. Cover; process 1 minute or until smooth, scraping sides of container as needed.

    Cook's Tip:

    You may substitute canned beef broth for Roasted Beef Stock.

  2. Combine Glass Rim Garnish ingredients on small plate; mix until combined. Dip rim of glasses into Bloody Bull mixture to cover 1/8 inch. Roll rim of glasses on plate with Glass Rim Garnish mixture; add ice to fill glasses. Divide Bloody Bull mixture between 4 glasses. Garnish with celery, pepperoncini peppers, Beef Boudin Boulettes, sliders, jerky, horseradish and olives, as desired.

    Cook's Tip: You may 1 ounce vodka to each glass.

0 % *

0.3g SAT FAT

0 % DV **


0 % DV

0.8 mg IRON

0 % DV

0.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 77 Calories; 7.2 Calories from fat; 0.8g Total Fat (0.3 g Saturated Fat; 0 g Trans Fat; 0 g Polyunsaturated Fat; 0.3 g Monounsaturated Fat;) 1 mg Cholesterol; 1371 mg Sodium; 14 g Total Carbohydrate; 3.8 g Dietary Fiber; 2.9 g Protein; 0.8 mg Iron; 532 mg Potassium; 0.2 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0.3 mg Zinc; 0.5 mcg Selenium; 4.6 mg Choline.

This recipe is a good source of Dietary Fiber, and Potassium.

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