Gordon Ramsay Beef Brisket Recipe

This Gordon Ramsay Beef Brisket is a soul-warming, slow-cooked masterpiece featuring tender beef brisket braised in rich veal stock, served with creamy mashed potatoes and tangy pickled onions. Inspired by Gordon’s passion for bold, comforting flavors, this dish is perfect for a dinner party, ready in about 9 hours (including brining and prep).

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Gordon Ramsay Beef Brisket Recipe Ingredients

For the Brine:

• 2 liters (2 quarts) water
• 100g (½ cup) kosher salt
• 5g (1 tsp) whole black peppercorns
• 5g (1 tsp) mustard seeds
• 2 star anise
• 4 bay leaves
• 1 garlic clove, thinly sliced

For the Beef:

• 4.4 lb (2 kg) beef brisket, untrimmed
• 3 liters (3 quarts) veal stock (or beef bone broth + 2 tbsp red wine)
• 2 tbsp olive oil (for searing)

For the Mashed Potatoes:

• 4.4 lb (2 kg) Desiree or Yukon Gold potatoes, peeled and chopped
• 300g (1⅓ cups) smoked butter (or unsalted butter + ½ tsp liquid smoke)
• 300ml (1¼ cups) double cream, warmed
• Kosher salt, to taste

For the Pickled Onions:

• 150ml (⅔ cup) beetroot juice
• 150ml (⅔ cup) water
• 200ml (¾ cup) white wine vinegar
• 100g (½ cup) caster sugar
• 500g (1.1 lb) baby onions, peeled and halved

For Garnish:

• Nasturtium leaves or arugula
• Freshly ground black pepper

How To Make Gordon Ramsay Beef Brisket

1. Pickle the Onions: Two days ahead, combine beetroot juice, water, white wine vinegar, and caster sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Place halved onions in a heatproof jar, pour the hot pickling liquid over them, and cool. Seal and refrigerate for 48 hours.
2. Brine the Brisket: In a large pot, combine water, salt, peppercorns, mustard seeds, star anise, bay leaves, and garlic. Bring to a simmer, stirring until salt dissolves. Cool completely to room temperature. Submerge the brisket in the brine, cover, and refrigerate for 6 hours. Rinse thoroughly under cold water and pat dry.
3. Sear the Brisket: Preheat oven to 194°F (90°C). Heat olive oil in a large skillet over high heat. Sear the brisket on all sides until deeply browned, about 8-10 minutes total. Transfer to a shallow roasting tray.
4. Braise the Brisket: Heat veal stock (or beef broth with red wine) until steaming, then pour over the brisket in the tray. Cover tightly with foil. Braise in the oven for 8 hours, until fork-tender. Check occasionally to ensure the liquid hasn’t evaporated; add a splash of water if needed.
5. Make the Mashed Potatoes: Boil potatoes in salted water until tender, about 15-20 minutes. Drain well and mash with warmed smoked butter and double cream until smooth. Season with salt to taste. Keep warm.
6. Prepare the Sauce: Remove brisket from the tray and rest, covered, for 10 minutes. Strain the braising liquid into a saucepan and simmer over medium heat for 10-15 minutes until reduced to a glossy sauce. Trim excess fat from the brisket, if desired.
7. Reheat and Serve: Slice or pull the brisket into portions. Place in a 350°F (180°C) oven with a splash of sauce for 10 minutes to warm through. Spoon mashed potatoes onto plates, top with brisket, drizzle with sauce, and add pickled onions. Garnish with nasturtium leaves or arugula and a grind of black pepper.

Recipe Tips

• Brining for Flavor: Don’t skip the brine; it seasons the brisket deeply and keeps it juicy. Rinse thoroughly to avoid over-salting.
• Low and Slow: Braising at a low 194°F (90°C) ensures tender, melt-in-the-mouth brisket. Don’t rush by increasing the temperature.
• Perfect Mash: Warm the cream and butter before adding to the potatoes to avoid a gluey texture. Mash thoroughly for a silky finish.
• Pickled Onions: Make these 2 days ahead for optimal flavor. The beetroot juice adds a vibrant color and subtle sweetness.
• Shallow Roasting Tray: Use a shallow tray for better browning and braising. A deep pot can trap too much steam, preventing caramelization.

What To Serve With Beef Brisket

This hearty dish pairs beautifully with:

• Roasted root vegetables like carrots and parsnips
• A crisp green salad with mustard vinaigrette
• Crusty artisan bread to soak up the sauce
• A bold red wine like Cabernet Sauvignon or a malty stout

How To Store Beef Brisket

• Store: Cool leftovers and store in an airtight container with some sauce in the refrigerator for up to 4 days.
• Reheat: Reheat gently in a 325°F (165°C) oven, covered with foil, with extra sauce or broth to keep moist, for 15-20 minutes.
• Freeze: Freeze sliced brisket with sauce in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef Brisket Nutrition Facts

• Calories: 350 kcal per serving
• Protein: 32g
• Fat: 20g
• Carbohydrates: 12g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Chili Beef Lettuce Wraps Recipe
• Gordon Ramsay’s Prime Rib Roast Beef Recipe
• Gordon Ramsay Beef Liver Recipe