Barbecue Flavored Flat Beef Brisket (original recipe created by Gordon Ramsay)

Hey guys and gals, hoping that you’re not over-stuffed from Thanksgiving yesterday, are you all winding down or on over-drive ? Still shopping till you drop Black Friday & for procrastinators like us, we still have a chance to shop on Cyber Monday. Have you gotten  your wish list yet? Anyway, have you any idea where this brisket come about? I just read that a long time ago, Jewish people were so poor that they couldn’t afford to buy the finest cut of meat and had to settle with brisket, which is a very tough cut of meat. But nowadays Jewish people are very affluent; I once went on a pilgrimage in Israel and they are self sufficient and help and support each other everywhere. Likewise the finest chefs all over the world were able to prepare this toughest brisket in the most tender way possible. As I am fascinated with Gordon Ramsay’s recipes and techniques in cooking, let me present to you this brisket my own way, but the recipe’s from him.

This is the brisket already rubbed with the barbecue seasoning, resting on a plate while warming the olive oil in a huge pan to braise or brown each side.

INGREDIENTS:

2 tsps. each of cayenne pepper, ground mustard, celery seeds and ground cumin plus 1/4 tsp. freshly crushed peppercorn and 1 tsp. sea salt for the rub mixture.

3 1/2 lb. fresh flat beef brisket (fat trimmed off) or order a lean cut from your butcher

2 yellow onions (sliced)

1 heaping Tbsp. tomato paste

2 Tbsp. light brown sugar

1 Tbsp. Bragg’s Apple cider vinegar

2 Tbsp. olive oil for braising the beef

1 bottle Heineken beer

350ml beef or vegetable stock

PROCEDURE:

1. Paper towel dry the brisket very well. It will not brown if it’s damp.

2. Stir up the rub mixture and rub it to each side of the brisket, not wasting a single bit of the mixture.

3. Have the oil hot on a wide rectangular or roasting pan on a moderate heat, then brown or braise each side of the brisket 2-3 minutes until nice and brown then lift and rest it on a wide plate.

4. Sauté the sliced onions in the same pan until slightly caramelized, add the brown sugar, 4 bay leaves until the onions are soft and caramelized. Add the tomato paste and spread out in the bottom of the pan for a minute. Add a bottle of beer.

5. Put the brisket back into the pan on top of the onions and pour the beef stock around the brisket and bring to a boil.

Cover tightly with an aluminium foil and bake for 2 & 1/2 hours  at 325 degrees F. Turning once halfway through cooking time.

6. Lift the cooked brisket on your desired oven safe serving tray & rest for 15-20 minutes. Oven safe tray so you can re-heat on the same tray without ruining the very tender brisket.

7. Keep the roasting pan with sauce on the stove and turn om the stove and reduce the sauce in half while adding 1 tablespoon of apple cider vinegar. Lift the onion mixture and decorate on top of the brisket and pour the remaining thickened sauce into a gravy boat.

Enjoy it while still very warm, best to serve it with Roast Tri-colored Baby Potato Halves with Green Beans and Cherry Tomato Halves with Garlic and Rosemary.

You may also  garnish the brisket with broth braised pearl onions, recipes for the Roasted vegetables and pearl onions to follow on different postings.

As always, delicious! And I prefer to tweak the recipes a little bit for my convenience and preference. Hope you all enjoyed your Thanksgiving celebration.

-Peaches-