Recipe courtesy of Elizabeth Ingram
and
Alton Brown
Recipe courtesy of Elizabeth Ingram
and
Alton Brown
Watch how to make this recipe.
The A&E Bloody Bull+
Getting reviews...
- Level: Easy
- Total: 3 hr 20 min
- Active: 20 min
- Yield: 4 or 2 servings and a batch of aspic
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 304
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 373 mg
Elizabeth and I were inspired to tinker with the Bloody Mary after enjoying a very smooth and sophisticated “night-time” version at a cocktail bar in Athens, Greece. It’s actually a variation on a Bloody Bull, which is a BM augmented with beef stock, which we think upgrades the beverage considerably. The “+” here is that we also make it into an aspic (stop giggling) that is the perfect garnish for oysters. Enjoy…responsibly, of course.
- Level: Easy
- Total: 3 hr 20 min
- Active: 20 min
- Yield: 4 or 2 servings and a batch of aspic
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 304
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 373 mg
Ingredients
Directions
- Add the Bloody Mary mix, lemon juice, sambal, and Worcestershire sauce to your blender carafe and blend on medium high for 3 seconds. Strain through a fine wire strainer or sieve into a bowl or large measuring cup. Depending on the strainer, you may need to coax the liquid through with a ladle or large spoon. Discard the solids. Your yield should be between 24 and 28 fluid ounces.
- Combine the strained mixture with the stock and the vodka and serve over the rocks or shake to chill and serve straight up with the garnish of your choice.
- Now, that’s enough for a small party but here’s what we do: We split the batch in half, which leaves 20 fluid ounces. This is what goes into the aspic. Here’s how.
- Pour half a cup of the Bloody Mary into a wide bowl or cup, sprinkle the gelatin over it, then whisk it in. Now here’s the thing…when Elizabeth and I did this, we only used 2 teaspoons of gelatin, but our stock was super concentrated, so it brought a fair amount of gelatin to the party. If your stock is homemade, odds are you could use as little as 2 teaspoons (8 grams) of gelatin, but if you go with 3 teaspoons (same as 1 tablespoon or 12 grams), then you absolutely know it will set. So…judge accordingly.
- Allow the gelatin to “bloom” in the cold mixture for 5 minutes. After 5 minutes, whisk it again and microwave on high for 1 minute. Then stir and check the temperature, which should ideally be between 130 and 135 degrees Fahrenheit.
- Whisk the gelatin mixture into the remaining 16 fluid ounces of Bloody Mary and pour into a shallow glass or metal pan, any vessel that results in a 1/2-inch depth (an 11-by-7-inch baking dish is perfect). Refrigerate at least 3 hours to set.
- To serve, it’s easiest to cut in the pan using a butter knife or small metal spatula. Scoop out the cubes and serve either on a salad or, as we do…on shucked oysters. I also like them on cottage cheese, but let’s face it…I’m strange.
Cook’s Note
Note on the stock: We make ours with 3 pounds of oxtails and a gallon of water simmered for about 12 hours and strained. If refrigerated, the stock sets up just like a congealed salad. We use it in everything from sauces to soups to, obviously…cocktails.
