Beefed Up Bloody Mary

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.



  • 2-1/2 cups Roasted Beef Stock (Cook's Tip: You may substitute pre-made beef broth or beef bone broth for 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, to taste preference
  • 1 teaspoon celery salt 
  • 1 teaspoon pepper 
  • 1/2 to 1 teaspoon Creole Seasoning, to taste preference (Cook's Tip: You may substitute your favorite pre-made Cajun or Creole seasoning)
  • 4 ounces preferred vodka 


  • 2 tablespoons grated beef jerky 
  • 1 teaspoon celery salt 
  • 1/2 teaspoon Creole Seasoning
  • 4 stalks celery
  • 4-8 pepperoncini peppers 
  • 4-8 blue cheese-stuffed olives
  • 4 pickled asparagus spears
  • 4 Beef sticks, Beef jerky, Beef sliders (optional)


  1. Add all Bloody Mary Base ingredients to blender container, except vodka. Cover; process 1 minute or until smooth, scraping sides of container as needed. 
  2. For the glass rim: combine grated beef jerky, celery salt and Creole seasoning; mix until combined, pour on small plate. Dip rim of glasses into lemon juice. Roll rim of 4 glasses on plate of mixture.
  3. Add ice to fill glasses. Pour in 1 ounce of vodka for each glass. 
  4. Divide Bloody Mary Base mixture between glasses. 
  5. Garnish with celery, pepperoncini peppers, olives, asparagus, Beef sticks, Beef jerky and Beef sliders, as desired.