Gordon's Guide To Brisket

Ingredients

• 3.5 lb Beef Brisket (trimmed, brought to room temperature)
• 2 teaspoon Mustard Powder (dry)
• 1 teaspoon Celery Seed (ground)
• 1 teaspoon Salt (kosher or table salt)
• 2 teaspoon Cumin (ground)
• 2 teaspoon Cayenne Pepper (adjust heat to taste)
• 1 teaspoon Freshly Ground Black Pepper (freshly cracked)
• 2 tablespoon Olive Oil (extra virgin)
• 1 large Onion (peeled and sliced)
• 1 tablespoon Brown Sugar (light brown)
• 2 leaf Bay Leaves (dried)
• 1 tablespoon Tomato Puree (smooth)
• 1 bottle Red Wine (dry red, e.g., Cabernet Sauvignon)
• 2 cup Beef Stock (low sodium)
• 2 large Sweet Potatoes (peeled and cut into wedges)
• 1 tablespoon Coriander Seeds (toasted)
• 1 teaspoon Smoked Paprika (for sweet potatoes)
• 1 teaspoon Dried Oregano (for sweet potatoes)
• 0.5 teaspoon Cayenne Pepper (optional heat for wedges)
• 1 cup Plain Yogurt (full‑fat, Greek style preferred)
• 1 tablespoon Mustard (Dijon or English mustard)
• 1 tablespoon Apple Cider Vinegar (unfiltered)
• 2 tablespoon Fresh Chives (chopped)
• to taste Salt & Pepper (for coleslaw seasoning)

Instructions

1. Make Spice Rub

   Combine mustard powder, celery seed, salt, cumin, cayenne pepper, and freshly ground black pepper in a small bowl. Rub the mixture all over the brisket, massaging it into the meat.

   Time: PT10M

2. Sear the Brisket

   Heat 2 tbsp olive oil in the roasting tray over medium‑high heat until shimmering. Place the brisket in the tray and sear each side for about 2‑3 minutes until browned.

   Time: PT5M

3. Prepare Onions

   Slice the large onion into medium‑thick rings. Add the onions to the hot tray, stirring to coat them in the remaining oil and spices.

   Time: PT5M

4. Caramelize Onions

   Stir in 1 tbsp brown sugar, 2 bay leaves, and 1 tbsp tomato puree. Cook, stirring occasionally, until the onions turn a deep golden brown and begin to caramelize.

   Time: PT5M

5. Deglaze with Wine

   Pour the entire bottle of dry red wine into the tray, scraping up any browned bits from the bottom. Bring to a gentle boil for about 2 minutes.

   Time: PT2M

6. Add Stock and Cover

   Place the seared brisket on top of the caramelized onions. Pour 2 cups of beef stock around the meat. Cover the tray tightly with aluminum foil, pinching the edges and twisting to seal.

   Time: PT5M

7. Low‑and‑Slow Roast

   Transfer the covered tray to a pre‑heated oven and roast for 3 hours 30 minutes.

   Time: PT3H30M

   Temperature: 300°F

8. Toast Coriander Seeds

   In a dry skillet over medium heat, toast 1 tbsp coriander seeds until fragrant, about 3 minutes.

   Time: PT3M

9. Grind Spice Mix for Sweet Potatoes

   Transfer toasted coriander to a pestle and mortar, add 1 tsp salt, 1 tsp smoked paprika, 1 tsp dried oregano, and 0.5 tsp cayenne pepper. Grind into a coarse powder.

   Time: PT2M

10. Prep Sweet Potato Wedges

    Cut the sweet potatoes into wedges, toss them with 2 tbsp olive oil and the prepared spice mix, then spread on a baking sheet.

    Time: PT5M

11. Roast Sweet Potatoes

    Place the baking sheet in the oven and roast for 30 minutes, turning the wedges halfway through.

    Time: PT30M

    Temperature: 425°F

12. Make Yogurt Coleslaw

    Thinly slice equal parts white and red cabbage. In a large bowl combine 1 cup plain yogurt, 1 tbsp mustard, 1 tbsp apple cider vinegar, salt and pepper to taste, then fold in the cabbage. Finish with 2 tbsp chopped fresh chives.

    Time: PT10M

13. Rest the Brisket

    Remove the foil‑covered brisket from the oven and let it rest on a cutting board for 15 minutes before slicing.

    Time: PT15M

14. Finish Quick Barbecue Sauce

    Place the roasting tray (without the foil) on the stovetop over medium heat. Reduce the remaining juices and onions by half, then stir in an extra splash of apple cider vinegar for tang.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

60g

Carbohydrates

30g

Fat

45g

Fiber

5g

Ingredient Substitutions

• Instead of Mustard Powder: dry mustard, ground mustard
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Olive Oil: vegetable oil
• Instead of Brown Sugar: white sugar with molasses
• Instead of Tomato Puree: tomato paste diluted
• Instead of Red Wine: red wine vinegar mixed with water
• Instead of Beef Stock: chicken stock, vegetable stock
• Instead of Plain Yogurt: sour cream
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Fresh Chives: green onions

Equipment Needed

• Roasting Tray
• Mixing Bowl
• Knife
• Cutting Board
• Pestle and Mortar (optional)
• Baking Sheet
• Aluminum Foil
• Oven
• Measuring Spoons
• Tongs
• Spoon or Spatula
• Food Thermometer (optional)

Critical Steps — Do Not Skip

• Rub and massage the spice mixture into the brisket.
• Sear the brisket to develop flavor.
• Cover tightly with foil and seal edges to trap steam.
• Cook low and slow for 3.5 hours at 300°F.
• Rest the brisket before slicing.
• Reduce pan juices with cider vinegar to create a tangy barbecue sauce.

Chef Tips from the Video

• For an extra smoky flavor, add a teaspoon of smoked paprika to the brisket rub.
• Let the brisket rest covered with foil loosely tented; this keeps it warm while it relaxes.
• Use a meat thermometer; the internal temperature should reach at least 145°F for safety, but the low‑and‑slow method will bring it higher, ensuring tenderness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in freezer‑safe wrap and freeze for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The brisket can be cooked a day ahead; reheat gently in a covered dish with a splash of stock.
• Coleslaw improves after a few hours in the fridge as flavors meld.
• Sweet potato wedges are best served fresh but can be reheated in a hot oven for 10 minutes.

Frequently Asked Questions