Bloody Mary Beef
A gorgeous Jamie Oliver recipe, adapted slightly to be Slimming World friendly
Syns: 1.5 per portion
approx piece of beef brisket, all visible fat removed (you'll need a good sharp knife)
head of celery
trimmed and chopped into chunks
small red onions
peeled and quartered
a bunch rosemary
fresh bay leaves
a few drops Tabasco sauce
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
Jamie serves this with horseradish mash and kale.
Tried this recipe?
The Slimming Foodie