Bloody Bull

Recipe courtesy of Valerie Bertinelli
Show: Valerie's Home Cooking | Episode: Touchdown!
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Total:
6 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 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
Spicy Pickled Okra and Green Beans:
  • 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 
Bloody Bull

Directions

Special equipment: a 1-quart Mason jar

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.

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.