Veal Bloody Mary

The starting signal for the Christmas recipes has begun, and how could it be otherwise, I bring you a proposal that you will not be able to reject. It is a beef Bloody Mary . This recipe by Jamie Oliver is an ideal option for this Christmas, since it is made on its own, and although it takes about 6 hours to cook, it will cook by itself in its Le Creuset® cocotte while you do other things. Don't worry, I assure you that once you leave it inside the cocotte you will be able to groom yourself, do other tasks, prepare another series of meals and even relax on the sofa.

As a garnish I propose a creamy popsicle, which accompanied by the Bloody Mary sauce will make all your guests smack their fingers. You can make polenta with just water without any problem, although it seems to me that half water and half milk (vegetable or animal) gives it a more special touch. Of course you can replace it with mashed potatoes, which would also be great, but if you give polenta a chance, you will surely repeat it.

Undoubtedly, this veal, which falls apart, is ideal for any of our guests, since being so soft it can be eaten by both the oldest and the youngest in the house and the polenta will blow them away; but if there is something that is really going to fascinate the rest of the diners, it is the sauce with its little onions... it is from another world, really. Of course, I have to warn you one thing; buy a lot of bread, because it will be impossible to stop soaking in it. It is addictive!

Le Creuset Evolution Volcanic oval cocotte , Pallarès kitchen knife in carbon steel with boxwood handle

Ingredients

• 1 kg of brisket in one piece
• 2 large celery stalks
• 4 or 5 small red onions
• fresh rosemary
• fresh thyme
• 3 fresh bay leaves
• The juice of a large lemon
• 700ml. concentrated tomato type passata
• 2 heaped tablespoons Worcestershire sauce
• a few drops of tabasco
• 3 tablespoons of vodka
• 2 tablespoons of young red wine
• extra virgin olive oil
• Salt and pepper

• a cup of polenta
• 375 ml of water
• 375 ml of milk (vegetable or animal)
• One teaspoon of sea salt flakes
• freshly ground pepper
• A few leaves of first shoots

Preparation

1. Preheat the oven to 130 ºC heat up and down.
2. Season the brisket with salt and pepper and place it in a 29 cm cocotte with a little olive oil over high heat. Let it brown on both sides, turning from time to time.
3. Cut the celery into cubes of about 5 cm, cut the onions into quarters and add them to the cocotte. Cook everything over low heat until they soften a little.
4. In a bowl , mix the juice of one lemon, concentrated tomato, Worcestershire sauce, Tabasco, vodka, red wine, salt, pepper and half a liter of water. When all the Bloody Mary sauce is well mixed, add it to the cocotte along with the fresh rosemary and bay leaf (we can make a bundle with them). Let cook until it starts to boil. Cover and place in the preheated oven.
5. With the cocotte covered and in the oven, let it cook for 5 to 6 hours, or until the meat is super tender and begins to fall apart.
6. Once the meat is cooked, let it rest while we make the polenta. To do this, we will put a small pot or cocotte over medium heat with the water/milk with salt and pepper and let it begin to boil. Slowly add the polenta in the form of rain and mix slowly. Lower the heat to a minimum and let cook for about 6-8 minutes. We should have a creamy polenta. If it is too thick you can add more liquid.
7. Serve immediately along with the veal Bloody Mary and a few leaves of first sprouts or the garnish of your choice.

Evolution Volcanic Oval Cocotte Le Creuset