Wild Mary Spiked Beef

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Wild Mary Spiked Beef

Some Bloody Good Beef... 

The nights are drawing in and Autumn is in the air....get your roast on, try our Wild Mary Spiked Beef - expect bursts of chipotle, smoke and ancho chilli!

Whilst on lockdown we've been enjoying trying new recipes, taking our time and  engaging again in slow cooking, focusing on flavour and how to bring it out in full force.  Leave this slow-cooked, heart-warming dish to tick away in the oven while you get on with your day. 


Try this and see what you think


  • 1 x 1 kg piece of beef brisket
  • sea salt
  • Black pepper 
  • olive oil
  • 1 head of celery
  • 2 cloves of garlic 
  • 4 small red onions
  • a few sprigs of fresh thyme
  • a few sprigs of fresh rosemary
  • 2 fresh bay leaves
  • 1.6 kg Maris Piper potatoes
  • 1 large Savoy cabbage or 400g curly kale
  • 1 knob of unsalted butter
  • 1 tablespoon grated horseradish 
  • extra virgin olive oil
  • 1 x 700 g jar of passata
  • 3cm piece of fresh horseradish, finely grated
  • 2 tablespoons Worcestershire sauce
  • a few drops of Tabasco sauce
  • 4 shots of Wild Mary Vodka 
  • 1 tablespoon port
  • ½ a lemon (juice) 

This is Jamies method of cooking the brisket and its bloody wonderful.... a little tip if you've got the time, slightly burn the rosemary to add an extra smokey flavour... 

  1. Preheat the oven to 130ºC/250ºF/gas ½. Place a snug-fitting casserole pan over a medium heat to get hot. Season the brisket all over with salt and pepper and chopped garlic, then add to the hot pan with a splash of olive oil and cook for about 10 minutes, or until gnarly and browned all over. Meanwhile, trim and chop the celery into 5cm chunks, reserving the yellow leaves for later, then peel and quarter the onions. Add the chopped veg to the pan, reduce the heat to low and cook gently for 5 to 10 minutes, or until slightly softened.
  2. Combine all of the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche – this is basically a scrunched-up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
  3. When there’s about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over a high heat and bring to the boil, then cook for 10 to 15 minutes, or until tender. Meanwhile, if using, remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.
  4. Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it.
  5. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil and serve.
  6. Add a  little extra Wild Mary to taste... serve up with some fresh Wild Marys or a cold pint of crisp cider... 



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