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Recipe: bloody bull

bloody bull recipe image
Bloody bull serving suggestion

bloody bull

Try this brunch favorite with a depth of flavor only beef can provide. Roasted Beef Stock is the secret ingredient to this one of a kind Bloody Mary. Garnish with a beef slider, beef meatball, or whatever you can dream up.



  • 2 1/2 cups Roasted Beef Stock
  • 1 can (28 ounces) canned diced tomoatoes
  • 1/4 cup pepperoncini liquid
  • 2 tablespoons Worcestershire sauce
  • 2 to 4 teaspoons hot pepper sauce
  • 1 teaspoon celery salt
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon Creole Seasoning

  • 2 tablespoons grated beef jerky
  • 1 teaspoon celery salt
  • 1/2 teaspoon Creole Seasoning

  • 2 stalks celery, split in half lengthwise
  • 4 pepperoncini peppers
  • Beef Boudin Boulettes, Beef slider, beef jerky stick (optional)


  1. Add all Bloody Bull Mixture ingredients to blender container. Cover; process 1 minute or until smooth, scraping sides of container as needed.

    Cook's Tip: You may substitute canned beef broth for Roasted Beef Stock. (Click here to find the Roasted Beef Stock recipe).

  2. Combine Glass Rim Garnish ingredients on small plate; mix until combined. Dip rim of glasses into Bloody Bull mixture to cover 1/8 inch. Roll rim of glasses on plate with Glass Rim Garnish mixture; add ice to fill glasses. Divide Bloody Bull mixture between 4 glasses. Garnish with celery, pepperoncini peppers, Beef Boudin Boulettes, sliders, jerky, horseradish and olives, as desired.

    Cook's Tip: You may add 1 ounce vodka to each glass.

Nutrition information per serving: 77 Calories; 0.8g Total Fat; 0.3g Saturated Fat; 0g Polyunsaturated Fat; 0.3g Monounsaturated Fat; 0g Trans Fat; 1mg Cholesterol; 1371mg Sodium; 532mg Potassium; 14g Total carbohydrate; 2.9g Protein; 0.8mg Iron; 0.2mg Niacin; 0mg Vitamin B6; 4.6mg Choline; 0mcg Vitamin B12; 0.3mg Zinc; 0.5mcg Selenium; 3.8g Fiber.