Bloody Bull

• 10 min
• 4 SERVINGS
• 80 Cal
• 3 g Protein

Ingredients:

• 2-1/2 cups Roasted Beef Stock
• 1 can (28 ounces) canned diced tomatoes
• 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)

Cooking:

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.

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 1 ounce vodka to each glass.