Gordon Ramsay Makes BBQ Brisket With His Daughter

Ingredients

• 3 pounds Beef Brisket (trim excess fat, cut into a single piece)
• 1 teaspoon Mustard Powder
• 1 teaspoon Celery Seed
• 2 teaspoons Salt (kosher or sea salt)
• 2 teaspoons Cumin
• 2 teaspoons Cayenne Pepper
• 1 teaspoon Fresh Black Pepper (freshly cracked)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 2 medium Onion (peeled and sliced roughly)
• 1 tablespoon Brown Sugar
• 2 pieces Bay Leaves
• 1 tablespoon Tomato Puree (plain, no added herbs)
• 12 ounces Beer (light lager or ale, alcohol cooks off)
• 2 cups Beef Stock (low‑sodium, homemade or store‑bought)

Instructions

1. Prepare the Spice Rub

   In a mixing bowl combine mustard powder, celery seed, salt, cumin, cayenne pepper, and freshly cracked black pepper. Stir until evenly mixed.

   Time: PT5M

2. Rub the Brisket

   Pat the brisket dry with paper towels. Generously rub the spice mixture all over the meat, massaging it into every crevice.

   Time: PT3M

3. Preheat Oven and Sear

   Preheat the oven to 300°F (150°C). Place the roasting tray on the stovetop over medium‑high heat, add olive oil, and let it heat until shimmering. Sear the brisket, fat side down first, for about 3‑4 minutes per side until a deep brown crust forms.

   Time: PT7M

   Temperature: 300°F

4. Prepare the Aromatics

   While the brisket sears, slice the onions into thick wedges (not too thin). Remove the brisket and set aside on a plate.

   Time: PT5M

5. Caramelize Onions

   Add the onion wedges to the hot tray, sprinkle with brown sugar, add bay leaves, and stir in the tomato puree. Cook, stirring occasionally, until the onions turn a deep golden brown, about 5 minutes.

   Time: PT5M

6. Deglaze with Beer

   Pour the bottle of beer over the onions, stirring to loosen any stuck bits. Let it simmer for 1‑2 minutes.

   Time: PT2M

7. Arrange Brisket and Add Stock

   Place the seared brisket on top of the caramelized onions. Pour the beef stock around the meat, ensuring the bottom of the tray is moist but the brisket is not submerged.

   Time: PT3M

8. Seal and Roast

   Cover the roasting tray tightly with aluminum foil, crimping the edges to create a seal. Transfer to the preheated oven and roast for 3 hours and 30 minutes, or until the meat is fork‑tender.

   Time: PT3H30M

   Temperature: 300°F

9. Rest and Slice

   Remove the tray from the oven and let the brisket rest, still covered, for 10 minutes. Then transfer to a cutting board and slice against the grain into 1/4‑inch thick slices.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

1g