THE BEST BLOODY MARY

By á-32773

Ingredients

• 1 1/2 lbs plum tomatoes,coarsely chopped
• 1 large carrot, peeled, coarsely chopped
• 1 large golden beet, peeled, coarsely chopped
• 1 small fennel bulb, trimmed, coarsely chopped
• 1 large garlic clove, chopped
• 1 bay leaf
• 1 tbs plus 1 1/2 tsp coarse kosher salt
• 3 tbs fresh lemon juice
• 1/2 tsp celery seeds
• 6 tbs Worcestershire sauce
• 1 tbs hot pepper sauce
• 1 tbs grated peeled fresh horseradish
• 2 tsp coarsely ground whole black peppercorns
• 1 tsp hot chili sauce (such as sriracha)
• 1/4 cup Guinness

Details

Adapted from epicurious.com

Preparation

Step 1

Place first 6 ingredients in large pot. Add enough water to cover (about 6 cups). Bring to boil; reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes.

Discard bay leaf. Add 1 tbs coarse salt and lemon juice; cool slightly. Working in batches, puree vegetable mixture in blender until smooth. Add enough water, if needed, to measure 8 cups.

Grind celery seeds with remaining 1 1/2 tsp coarse salt in mortar with pestle or in spice grinder. Add celeryseed salt, Worcestershire sauce, hot pepper sauce, horseradish, black pepper, hot chili sauce, and Guinness to vegetable puree. Cover and chill Bloody Mary mix overnight.