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
min -
4
SERVINGS -
80
Cal -
3 g
Protein
Ingredients:
Bloody Bull Mixture:
- 2-1/2 cups Roasted Beef Stock
- 1 can (28 ounces) canned diced tomatoes
- 1/4 cup pepperoncini liquid
- 2 tablespoons Worcestershire sauce
- 2 to 4 teaspoons hot pepper sauce
- 1 teaspoon celery salt
- 1 teaspoon pepper
- 1/2 to 1 teaspoon Creole Seasoning
Glass Rim Garnish:
- 2 tablespoons grated beef jerky
- 1 teaspoon celery salt
- 1/2 teaspoon Creole Seasoning
Garnish:
- 2 stalks celery, split in half lengthwise
- 4 pepperoncini peppers
- Beef Boudin Boulettes, Beef slider, beef jerky stick (optional)
Cooking:
-
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.
-
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.
Nutrition:
77 CALORIES
0 % *
0.3g SAT FAT
0 % DV **
2.9g PROTEIN
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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