Best 2 Bloody Bull Recipes
The bloody bull is a refreshing and flavorful cocktail that is perfect for any occasion. It is a variation of the classic bloody Mary, but with the addition of ginger beer and lime juice. The result is a drink that is both sweet and savory, with a bit of a kick. There are many different recipes for bloody bulls, so you can find one that perfectly suits your taste. Whether you like your bloody bulls spicy, tangy, or sweet, there is a recipe out there for you. So gather your ingredients and get ready to mix up a delicious bloody bull today!
Let's cook with our recipes!
BLOODY BULL
Categories Vodka Alcoholic Beef Tomato Brunch Cocktail Bon Appétit Drink Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Mix vegetable juice, broth, vodka, Worcestershire sauce, lime juice and garlic powder in 4-cup measuring cup. Divide ice cubes among four 12-ounce glasses. Pour juice mixture over and stir to blend. Garnish each with 1 green onion and serve.
THE A&E BLOODY BULL+
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.
Provided by Alton Brown
Categories beverage
Time 3h20m
Yield 4 or 2 servings and a batch of aspic
Number Of Ingredients 8
Steps:
- 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.
Tips:
- Use fresh, ripe tomatoes for the best flavor. Roma tomatoes are a good choice because they have fewer seeds and less water content.
- If you don't have fresh tomatoes, you can use canned tomatoes. Be sure to drain them well before using.
- Use a good quality olive oil. Extra virgin olive oil is the best choice, but a regular olive oil will also work.
- Add a pinch of sugar to the sauce to help balance out the acidity of the tomatoes.
- Season the sauce with salt and pepper to taste.
- If you want a thicker sauce, simmer it for longer. You can also add a cornstarch slurry to the sauce.
- Serve the sauce over pasta, chicken, or fish. You can also use it as a dipping sauce for bread or vegetables.
Conclusion:
Bloody bull is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be customized to your own taste. Whether you like it spicy, mild, or somewhere in between, there is a bloody bull recipe out there for you. So next time you are looking for a quick and easy meal, give bloody bull a try. You won't be disappointed!
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