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.

  • 10
  • 4
  • 80
  • 3 g

Ingredients & Cooking


Bloody Bull Mixture:
Glass Rim Garnish:
  • 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.
  2. Cook's Tip:

    You may substitute canned beef broth for Roasted Beef Stock.

  3. 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.
  4. Cook's Tip: You may 1 ounce vodka to each glass.

Safe Handling Tips

Nutrition Information

Beef Checkoff


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