I am a HUGE Bloody Mary drinker. I mean I drink them like some people drink beer. Literally have tried them all over Austin.
The best mix I have found is Zing Zang. It’s found at most grocery stores and is about $4. Zing Zang provides a good solid taste for cheap, i.e. enough pepper and spice to make it not just tomato juice like some other mixes.
Of course, I decided just drinking the mix wasn’t enough and experimented with cooking with it in the Crockpot.
Bloody Mary Roast Sandwiches
1 4-lb shoulder roast
1/2 bottle of Zing Zang (about 16 oz)
1/2 tsp onion powder
2 cloves of garlic
About 2 tbsp of Worcestershire sauce
2 tbsp of whole wheat flour
1 pkg whole wheat sub buns
1 pkg Jarlsberg Swiss cheese
Place shoulder roast in Crockpot. Turn on high and pour Zing Zang in pot around meat. Place onion powder and Worcestershire sauce in the sauce.
Cut lime in half and squeeze into sauce. Use garlic press with two cloves of garlic and place in sauce. Cover and simmer for 4-6 hours.
Meat will be juicy and cut into thinner strips suitable for sandwiches.
Drain juices into medium saute pan and heat on high till bubbling. Slowly add 2 tbsp of whole wheat flour and whisk to make thicker au jus from Zing Zang. Simmer for another minute and serve over meat and top with Swiss cheese.
My boyfriend put his sauce in a small ramekin and dipped the sandwich in the roux.
This makes a lot of leftovers and the sauce would also be tasty over some potatoes. I served it with some salty potato chips.
I don’t know if it cures hangovers like the real thing, but it definitely makes a delicious dinner.