Bloody Mary Beef

Bloody Mary BeefThis slow cooked bloody Mary beef recipe is from Jamie Oliver’s Comfort Food and it is just fab! He used a Kilo of beef brisket though which my butcher didn’t have but assured me that the Housekeepers cut would cook in a similar way. The result really was amazing. I’m afraid it might not be much to look at but you’ll just have to trust me that it’s worth doing.

The seven hours cooking time might be off-putting, and there’s no doubt that this cannot be thrown together to keep the family after work. But it is perfect weekend cooking. For all of that seven hours you need absolutely nothing. It only takes a bit of searing and frying on the hob beforehand. I tried this for lunch one day and instead of getting up really early I just made it the day before and gave it an extra hour at 130 degrees Celsius before serving to heat it up.

Bloody Mary Beef


  • 5 red onions, quartered
  • 1 head of celery, chopped into 5 cm pieces
  • 700 ml tomato passata
  • 3 tbsp worchestershire sauce
  • 1 tbsp port (or balsamic vinegar)
  • 2 tsp tabasco
  • juice from 1 lemon
  • 3 tbsp vodka
  • 2 tbsp olive oil
  • 1.3 Kg housekeepers cut of beef, seasoned on each side with salt and pepper
  • 2 bay leaves
  • 1 sprig of rosemary
  • 500 ml water
  • 1 tbsp cracked black pepper
  • 1 tbsp sea salt flakes


  1. Mix together the passata, worchestershire sauce, port, tabasco, lemon juice and vodka and set aside.
  2. Heat the oil in a large casserole pot and add the beef, searing all sides over a high heat. This should take 10 minutes in total.
  3. Add the onion and celery, reduce the heat to low, stir and cook for about 5 - 10 minutes or until the veg have softened.
  4. Add the bay leaves, rosemary, tomato passata mixture and the water. Season with a tbsp of salt and a tbsp of pepper and bring to the boil.
  5. Once it's boiling, cover with a crumpled up and dampened sheet of greaseproof paper and clamp the lid on or cover with a sheet of foil.
  6. Transfer it to a pre-heated oven at 130 degrees Celsius for 7 hours.
  7. Serve at the table, remove the greaseproof paper and carve.
  8. To carve, just pull apart the beef with 2 forks and mix into the sauce.
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