Bloody Mary Beef

Bloody Mary Beef

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

time

15 mins

pan

6 hours

fire

248 kcal

time

15 mins

pan

6 hours

fire

248 kcal

Bloody Mary Beef

SERVES

8

DIFFICULTY

EASY

SERVES

8

Difficulty

EASY

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

Servings: 8
A gorgeous Jamie Oliver recipe, adapted slightly to be Slimming World friendly
Syns: 1.5 per portion
Print Recipe
15 mins
6 hrs

Ingredients

  • 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

  • Preheat the oven to 130c
  • 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
  • Put the brisket into the pan and sear all over for 10 minutes, turning to ensure all sides are browned.
  • Add the onion and celery to the pan, reduce the heat and cook gently for 5-10 minutes until slightly softened.
  • In a jug or bowl, mix the lemon juice, passata, worcestershire sauce, tabasco, vodka and port together.
  • 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.
  • Take off the heat and cover the casserole dish with damp greaseproof paper and tin foil.
  • 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.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!