The starting gun for Christmas recipes has sounded, and as it couldn't be otherwise, I bring you a proposal you won't be able to refuse. This is a Bloody Mary beef. This recipe by Jamie Oliver is an ideal option for this Christmas season, as it practically cooks itself, and although it requires about 6 hours of cooking, it will do its job tucked away in its casserole Le creuset® will be ready while you're off doing other things. Don't worry, I assure you that once you leave it inside the casserole you can freshen up, do other tasks, prepare another series of dishes, and even relax on the sofa.
As a side I suggest a creamy polenta, which accompanied by the Bloody Mary sauce will have all your guests licking their fingers. You can make the polenta with only water without any problem, although I find that half water and half milk (plant-based or dairy) gives it a more special touch. Of course you can substitute it with mashed potatoes, which would also be wonderful, but if you give polenta a chance, you'll definitely go back for seconds.
Without a doubt this beef, which falls apart, is ideal for any of our guests, since being so tender both the oldest and the youngest in the house will be able to eat it and they'll love the polenta; but if there's something that will truly fascinate the rest of the diners it's the sauce with its little onions… it's out of this world, seriously. That said, I have to warn you of one thing; buy lots of bread, because it will be impossible to stop dipping in it. It's addictive!
Cocotte ovalada Evolution Volcánica Le Creuset, Pallarès kitchen knife of carbon steel with boxwood handle
Ingredients
- 1 kg flank beef in one piece
- 2 large celery stalks
- 4 or 5 small red onions
- Fresh rosemary
- Fresh thyme
- 3 fresh bay leaves
- Juice of one large lemon
- 700ml of concentrated tomato passata
- 2 heaping tablespoons of Worcestershire sauce
- A few drops of Tabasco
- 3 tablespoons of vodka
- 2 tablespoons of young red wine
- Extra virgin olive oil
- Salt and pepper
- One cup of polenta
- 375 ml of water
- 375 ml of milk (plant-based or dairy)
- One teaspoon of sea salt flakes
- Freshly ground pepper
- A few baby leaf sprigs
Preparation
- Preheat the oven to 130 ºC top and bottom heat.
- Season the flank beef with salt and pepper and place it in a 29 cm casserole with a little olive oil over high heat. Let it brown on both sides, turning it from time to time.
- Cut the celery into chunks about 5 cm, cut the onions into quarters, and add them to the casserole. Cook everything over low heat until they soften a little.
- In a bowl mix the juice of one lemon, tomato paste, Worcestershire sauce, Tabasco, vodka, red wine, salt, pepper, and half a liter of water. When the whole Bloody Mary sauce is well mixed, add it to the casserole along with the fresh rosemary and bay leaf (you can tie them together). Let it cook until it starts to boil. Cover and transfer to the preheated oven.
- With the casserole covered and in the oven, let it cook for 5 to 6 hours, or until the meat is super tender and starts to fall apart.
- Once the meat is cooked let it rest while we make the polenta. For this, we will put a pot or small casserole over medium heat with the water/milk with salt and pepper and let it come to a boil. Slowly add the polenta in a steady stream and stir gently. Lower the heat to minimum and cook for about 6-8 minutes. You should end up with a creamy polenta. If it gets too thick you can add more liquid.
- Serve immediately alongside the Bloody Mary beef and a few baby leaves or the side dish of your choice.
Cocotte ovalada Evolution Volcánica Le Creuset
