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Simple Beef Brisket – Gordon Ramsay

Janice Jameson

February 26, 2015




Inexpensive and incredibly simple to make, this slow roast beef brisket recipe gives you tender, succulent, melt in the mouth meat that works with a variety of sides. Gordon recommends tangy piccalilli.

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If you liked this clip check out the rest of Gordon's channels:

http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword



Category: Cooking Recipe

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Mightytoon1
- 5 Years ago

+Gordon Ramsay I love piccalilli, can you do a video on how you make it
please?

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Makron5
- 5 Years ago

+Gordon Ramsay Should you let it rest for 15 after taking it out?

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123TauruZ321
- 5 Years ago

You can’t braise something in water. You boil it.

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RuralBreakfast
- 5 Years ago

Looks great 🙂

This is not a cheap cut of meat, though, nor is this an easy recipe.

These things take a long time, but they are worth it.

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Commander813
- 5 Years ago

+JoRip1297 Thanks for the cooking tips man!

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Leo Adrian
- 5 Years ago

The question is what is the tmp of the oven?

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Lila Inglis
- 5 Years ago

Brilliant and very British. I love it

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juampyy2011
- 5 Years ago

“whats not to love about my suculent beef brisket.” – Gordon Ramsay

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Dannille Belle
- 5 Years ago

looks good but im going vegetarian bc i cant stand the way they kill the
cows! and separate young calves from their mother for the meat. its very
sad. and there are people who say eating vegetables is murder too cause ur
killing veggies like.. totally and completely not the same. a veggie doesnt
have two eyes and a heart 

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Hikaru Hitachiin
- 5 Years ago

i am sooo huungryyy :(

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craigstowing
- 5 Years ago

sry wife will not eat no meat with color..

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Ben Schreier
- 5 Years ago

No offense sir, but please come on down to Texas. We will show you how to
cook a brisket the right way!

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Sam D
- 5 Years ago

“What’s not to love about my succulent beef brisket?” LMFAO

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Byron Lumley
- 5 Years ago

Personally when cooking a cut of meat like this I have far more success
slow cooking it in it’s own juices rather than a braise. I always feel you
lose much of the fats from the meat into that brazening liquid. The meat
then must to be served with a sauce otherwise it seems dry. 

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Johan Acosta
- 5 Years ago

Thumbs up if you love Gordon’s succulent beef brisket 

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Keith Ang
- 5 Years ago

” Whats not to love about my succulent beef brisket” 

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ChrirTFM
- 5 Years ago

Low oven? How much should it be? About 170°C?

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BarcelonaCobayo1998
- 5 Years ago

I’m long-sighted – I can’t see anything!

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dkong13able
- 5 Years ago

@dalilah rose: in the words of the immortal george carlin, “rich cunt dont
want to eat? fuck em”

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Rodjen Los
- 5 Years ago

Looks like an asshole.


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craigstowing
- 5 Years ago

can u make it welldone

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joe biden
- 5 Years ago

Eat beef tell your hair shaves.

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powerplugzzxjake
- 5 Years ago

Mrs. Walowitz would be proud.

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Greg Bulls
- 5 Years ago

I use this same exact method with any sort of chicken. I typically use
chicken legs and braise them and place them in a 325 degree oven for around
30 to 45 minutes. The best chicken you can possibly make with only salt,
pepper, and onions.

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Eugene Shin
- 5 Years ago

Chef… try your hand at a dry rub oak/hickory slow smoked point and flat
combination of brisket… let it sit fat side up for 14-15 hrs… slice or
chop then serve… but i’ll have to try this as well…

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