Ah, Gordon Ramsay’s barbecue style slow roasted beef brisket – a dish that promises smoky, tender goodness with a hint of Ramsay’s fiery flair. It’s perfect for impressing your guests or simply indulging in a weekend feast of epic proportions. Here’s what you’ll need to channel your inner Ramsay and conquer this culinary challenge:

Gordon Ramsay’s Barbecue-style Slow-roasted Beef Brisket

Ah, Gordon Ramsay's barbecue-style slow-roasted beef brisket – a dish that promises smoky, tender goodness with a hint of Ramsay's fiery flair. It's perfect for impressing your guests or simply indulging in a weekend feast of epic proportions.Here's what you'll need to channel your inner Ramsay and conquer this culinary challenge:

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Course: Main Course

Cuisine: American

Keyword: brisket

Prep Time: 1

Cook Time: 5

Total Time: 6

Servings:

Calories: 500kcal

Equipment

Dutch Oven

Ingredients

For the brisket:

1 whole beef brisket flat cut, around 4-5 kg (8-10 lbs)
2 tbsp olive oil
Salt and freshly ground black pepper
2 tbsp smoked paprika
1 tbsp brown sugar
1 tsp cayenne pepper adjust to your spice preference
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked coriander
1/4 tsp chili powder

For the braising liquid:

1 onion halved
4 carrots roughly chopped
2 celery stalks roughly chopped
2 bay leaves
6 sprigs fresh thyme
1 beer 330ml beer (optional, you can use beef broth instead)
500 ml beef broth
1 cup water
1/4 cup tomato paste
1 tbsp Worcestershire sauce
1 tsp dried molasses

Instructions

Prep the brisket: Preheat your oven to 150°C (300°F). Trim off any excess fat from the brisket, leaving a nice layer of about 1/2 inch. Drizzle the brisket with olive oil and season generously with salt and pepper.
Make the rub: Combine the smoked paprika, brown sugar, cayenne pepper, garlic powder, onion powder, smoked coriander, and chili powder in a small bowl. Rub the mixture all over the brisket, ensuring it covers every corner.
Sear the brisket (optional): This step adds an extra layer of flavor but isn’t essential. Heat a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until nicely browned.
Build the braising liquid: Add the chopped onion, carrots, celery, bay leaves, and thyme sprigs to the pot. Pour in the beer (or beef broth), beef broth, water, tomato paste, Worcestershire sauce, and molasses. Stir well to combine.
Slow-roast the brisket: Nest the brisket in the braising liquid, ensuring it’s mostly submerged. Cover the pot tightly with a lid or foil. Transfer the pot to the preheated oven and roast for 4-5 hours, or until the brisket is fork-tender and falls apart easily.
Rest and shred: Carefully remove the brisket from the pot and let it rest for at least 30 minutes, tented with foil, before slicing or shredding. Strain the braising liquid into a saucepan and simmer until reduced slightly for a delicious pan sauce.
Serve and savor: Slice or shred the brisket and serve it with your favorite barbecue sides like baked beans, coleslaw, mac and cheese, and crusty bread. Drizzle the pan sauce over the brisket for extra flavor.

Notes

Use a meat thermometer to ensure the internal temperature of the brisket reaches 95°C (205°F) for optimal tenderness.

Baste the brisket with the braising liquid every hour or so for added moisture.
If you don’t have a Dutch oven, you can use a roasting pan and tightly cover it with foil.
Feel free to adjust the amount of cayenne pepper to suit your spice tolerance.

With a little patience and Ramsay-inspired passion, you’ll have a masterpiece of slow-cooked, melt-in-your-mouth brisket that will leave your guests raving.

So, fire up the oven, crank up the tunes, and get ready to unleash your inner barbecue beast!

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