Bloody Bull Recipes

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BLOODY BULL



Bloody Bull image

Provided by Valerie Bertinelli

Categories     beverage

Time 6h30m

Yield 8 servings

Number Of Ingredients 22

4 cups spicy tomato juice, such as Spicy V8
2 cups beef broth
2 cups vodka
1/2 cup freshly squeezed lemon juice
2 tablespoons prepared horseradish
2 tablespoons hot sauce, such as Tabasco
2 1/2 teaspoons Worcestershire sauce
2 teaspooons ground celery seed
1 teaspoon freshly ground black pepper
Celery stalks, with leaves, for garnish
Spicy Pickled Okra and Green Beans, recipe follows, for garnish
Kosher salt
6 ounces trimmed green beans
7 ounces okra
1 sprig dill
1 clove garlic, smashed
1 teaspoon coriander seeds
1 1/4 cups distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika

Steps:

  • To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans.
  • Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
  • Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
  • Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

BLOODY BULL COCKTAIL



Bloody Bull Cocktail image

Try this bloody bull recipe for an upgraded umami cocktail experience. Made with bone broth, tomato juice, and vodka: it's a "healthy" twist on a bloody mary.

Provided by Sharon Chen

Categories     Drinks

Time 5m

Number Of Ingredients 12

1 teaspoon celery salt
1 teaspoon chili powder
2 teaspoons paprika
4 ounces Kettle & Fire Beef Bone Broth
2 ounces vodka
4 ounces tomato juice
Juice of 1 lemon
1/4 teaspoon Worcestershire sauce
1/2 teaspoon horseradish
pinch of freshly ground black pepper
1 dash hot sauce such as Tabasco or Cholula
Celery stalk, jalapeño slices, and lemon wedges for garnishing

Steps:

  • Mix all ingredients for the glass rim on a plate. Wet the rim of a highball glass with a lemon wedge and dip the rim in the seasonings. Fill the glass with fresh ice cubes.
  • Combine all cocktail ingredients except for the garnish in a cocktail shaker over ice, and shake gently to blend.
  • Strain over ice into the prepared highball glass. Garnish with a celery stalk, jalapeño slices, and a lemon wedge. Tada! Cheers!

BLOODY BULL COCKTAIL



Bloody Bull Cocktail image

Meet the beefier cousin to the classic Bloody Mary.

Provided by Southern Living Test Kitchen

Time 5m

Number Of Ingredients 10

4 ounces (1/2 cup) tomato juice
2 ounces (1/4 cup) vodka
½ ounce (1 Tbsp.) fresh lemon juice (from 1 lemon)
1 ½ teaspoons beef broth concentrate (such as Swanson)
1 ½ teaspoons prepared horseradish
1 ½ teaspoons hot sauce (such as Crystal)
½ teaspoon Worcestershire sauce
¼ teaspoon celery seed
⅛ teaspoon black pepper
Celery stalks, with leaves, for garnish

Steps:

  • Stir together all ingredients except celery stalks in a tall glass filled with ice. Garnish with a celery stalk. Serve immediately.

BLOODY BULL



Bloody Bull image

Categories     Vodka     Alcoholic     Beef     Tomato     Brunch     Cocktail     Bon Appétit     Drink     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Servings

Number Of Ingredients 8

2 cups spicy vegetable juice (such as spicy hot V-8) or spicy tomato juice
1 cup canned double-strength beef broth
3/4 cup vodka
1/4 cup Worcestershire sauce
2 tablespoons fresh lime juice
1 teaspoon garlic powder
4 cups ice cubes
4 green onions, trimmed

Steps:

  • Mix vegetable juice, broth, vodka, Worcestershire sauce, lime juice and garlic powder in 4-cup measuring cup. Divide ice cubes among four 12-ounce glasses. Pour juice mixture over and stir to blend. Garnish each with 1 green onion and serve.

BLOODY BULL



Bloody Bull image

Provided by Michael Chiarello : Food Network

Categories     beverage

Time 5m

Yield 6 servings

Number Of Ingredients 15

Fennel Spice Rub, recipe follows, or your favorite spice rub
6 chilled beers
4 cups Bloody Bull Mix, recipe follows
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
1 quart tomato juice
1 scallion, roughly chopped
1 jalapeno (with seeds), stemmed
2 tablespoons grated fresh horseradish, or to taste
1 tablespoon lemon juice
1 clove garlic, roughly chopped
Grey salt
Freshly ground black pepper

Steps:

  • To make Bloody Bull:
  • Rub pre-chilled glass rims in bowl of fennel spice rub or your favorite spice rub. Pour a beer in each glass, top with bull mix. Stir with a spoon and serve.
  • To make Fennel Spice Rub:
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
  • To make Bloody Bull Mix:
  • Combine tomato juice, scallion jalapeno, horseradish, lemon juice, garlic and salt and pepper in a blender. Blend until smooth. Pour in a pitcher and refrigerate until ready to serve.

BLOODY BULL



Bloody Bull image

Make and share this Bloody Bull recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces tomato juice
4 ounces beef bouillon
2 1/2 ounces vodka
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon Emeril's Original Essence (Emeril Lagasse's Essence)
1/2 teaspoon celery salt
2 teaspoons lime juice
1 teaspoon lemon juice
fresh ground black pepper
celery rib

Steps:

  • In a small bowl or pitcher, combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice and lemon juice and stir to blend well.
  • Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery stick.

Nutrition Facts : Calories 166.1, Fat 2.3, SaturatedFat 1.1, Cholesterol 2.5, Sodium 4584.8, Carbohydrate 11.1, Fiber 0.4, Sugar 7.9, Protein 4.7

BLOODY BULL COCKTAIL



Bloody Bull Cocktail image

Provided by Geoffrey Zakarian

Time 10m

Yield 4 cocktails

Number Of Ingredients 11

8 ounces tequila
6 ounces clam juice
6 ounces tomato juice
2 ounces lemon juice
1 ounce olive brine (juice)
1 tablespoon prepared horseradish
4 dashes Worcestershire sauce
4 olives, for garnish
4 cocktail onions, for garnish
4 lemon wedges, for garnish
4 fresh clams, optional, for garnish

Steps:

  • Combine the tequila, clam juice, tomato juice, lemon juice, olive brine, horseradish and Worcestershire sauce in a carafe or pitcher and stir. Divide the mixture among 4 rocks glasses filled with ice.
  • Thread an olive, cocktail onion and lemon wedge on each skewer. Garnish each glass with a skewer and a fresh clam if desired as well.
  • Yield: 4 cocktails

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