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Bloody Mary Mix Used In Beef Stew or Pot Roast

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Bloody Mary Mix has been my main ingredient in my stews and pot roasts for years. For cooking purposes, I've been using Tabasco's Extra Spicy which so far seems to be the best right off the shelf, but can be a hit or miss trying to find a bottle conveniently when I need it. I haven't tried many others beyond the M&M T's. Peters, and a few other store brands. I'd like to try Zing Zang and Demitri's Mix to see how they work. Pre-made mixes are handy, but they need a bit of tweeking. Maybe something made from scratch would be a better way to go.

What I've been looking for is a home made recipe that optimizes the flavor rather then use a bottled mix designed for a drink. I've tried marinating the meat a bit in a clone recipe of Dale's Seasoning once b4 browning which led to adding a little soy sauce to the mix that made a huge difference. I've tried a little A1 sauce which wasn't well received. Neither was the addition of an envelope of onion soup mix as several published recipes suggest. I've tried a few other things such as raising the heat level with cayenne or hot pepper brine and adding some Old Bay seasoning. They do help, but if I made a mix from scratch, I think I'd drop celery salt and use the old bay and pepper vinegar brine. The recent published recipe on CHOW looks like a good starting point. Dropping the citrus level might be a good idea as well as substtiting V8. I'm really not interested in creating or augumenting a prepared bloody mary mix as much as trying to make a home-made optimized base.

Has anyone used a recipe that makes up a mix from scratch more tailored to a stew or pot roast?

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