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Bloody Mary Beef

BY:
Pip
PUBLISHED:
UPDATED:

A gorgeous jamie oliver recipe, adapted slightly to be slimming world friendly

15 mins

6 hours

248 kcals

serves 8

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BLOODY MARY BEEF

I’ve been dying to try out this recipe as it looked mouth-wateringly good in the Jamie’s Comfort Food book (click here). I’ve neglected this book since starting Slimming World as a lot of the food in it is pretty decadent, but when I looked again at this recipe I realised that it’s actually very Slimming World friendly! I made a couple of small adjustments but it makes a gorgeous, rich meal with very few syns.

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Bloody Mary Beef


  • Author: Pip Payne
  • Total Time: 6 hours 15 minutes
  • Yield: 8 1x

Description

A gorgeous Jamie Oliver recipe, adapted slightly to be Slimming World friendly

Syns: 1.5 per portion


Ingredients

Scale
  • 1 kg approx piece of beef brisket, all visible fat removed (you’ll need a good sharp knife)
  • 1 head of celery (trimmed and chopped into chunks)
  • 4 small red onions (peeled and quartered)
  • 1/2 a bunch rosemary
  • 2 fresh bay leaves
  • 1 lemon
  • 700 g passata
  • 2 tbsp worcestershire sauce
  • a few drops Tabasco sauce
  • 3 tbsp vodka (4 syns)
  • 1 tbsp port (1.5 syns)
  • 1 tbsp olive oil (6 syns)

Instructions

  1. Preheat the oven to 130c
  2. Season the brisket (fat trimmed away) with salt and pepper. Place a casserole pan (approx 25cm wide, 10cm high) over a high heat and add the olive oil
  3. Put the brisket into the pan and sear all over for 10 minutes, turning to ensure all sides are browned.
  4. Add the onion and celery to the pan, reduce the heat and cook gently for 5-10 minutes until slightly softened.
  5. In a jug or bowl, mix the lemon juice, passata, worcestershire sauce, tabasco, vodka and port together.
  6. Pour the bloody mary mix into the beef pan along with 500ml cold water and some salt and pepper. Pop in the rosemary and bay and bring to the boil.
  7. Take off the heat and cover the casserole dish with damp greaseproof paper and tin foil.
  8. Cook in the oven for 5-6 hours until the meat is tender and falling apart

Notes

Jamie serves this with horseradish mash and kale.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours

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