 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
This differs from other bloody bulls in that there is more bull in it. The ratio of tomato juice to beef boullion is 50/50. To give it that rustic cowboy feel, I add coarse black pepper and celery seeds. We like them without Vodka for breakfast, and call them Kickin' Calves , so we don't add the vodka until making individual glasses, but you can add it all at once for a party. The hot pepper sauce may need to be adjusted for your personal tolerance for heat. Ingredients:
64 ounces tomato juice (or v8 juice) |
64 ounces beef bouillon, condensed canned |
1/4 cup lemon juice |
1/4 cup lime juice |
4 tablespoons red pepper sauce (i use tabasco) |
3 tablespoons worcestershire sauce |
2 tablespoons celery salt |
1 tablespoon onion powder (or onion juice) |
1 tablespoon garlic powder (or garlic juice) |
1 teaspoon fresh ground black pepper |
1 teaspoon celery seed (optional) |
20 ounces vodka (optional) |
beef jerky (i.e. slim jims) or beef snack stick (i.e. slim jims) |
Directions:
1. In a large pitcher, pour bouillon through a sieve to avoid any fat globules (or use fat free bouillon). Combine all the ingredients except the vodka and jerky. You may want to add the Red Pepper Sauce 1 Tbsp at a time to adjust heat. Place ice into high-ball glasses, add mixer and vodka, serve with a garnish of beef jerky or Slim Jim's (cut length to fit above glass for use as a swizzle stick). You can substitute jerky with a celery stalk (less expensive). Keep a bottle of Tabasco nearby to add more kick as needed. Shout YeeHaw and enjoy.
|
|