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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+Gordon Ramsay I love piccalilli, can you do a video on how you make it
please?
+Gordon Ramsay Should you let it rest for 15 after taking it out?
You can’t braise something in water. You boil it.
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.
+JoRip1297 Thanks for the cooking tips man!
The question is what is the tmp of the oven?
Brilliant and very British. I love it
“whats not to love about my suculent beef brisket.” – Gordon Ramsay
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
i am sooo huungryyy :(
No offense sir, but please come on down to Texas. We will show you how to
cook a brisket the right way!
“What’s not to love about my succulent beef brisket?” LMFAO
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.
Thumbs up if you love Gordon’s succulent beef brisket
” Whats not to love about my succulent beef brisket”
Low oven? How much should it be? About 170°C?
I’m long-sighted – I can’t see anything!
@dalilah rose: in the words of the immortal george carlin, “rich cunt dont
want to eat? fuck em”
Looks like an asshole.
can u make it welldone
Eat beef tell your hair shaves.
Mrs. Walowitz would be proud.
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.
sry wife will not eat no meat with color..
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…