Simple Beef Brisket | Gordon Ramsay
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- Опубліковано 9 кві 2014
- 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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140*c if anyone is asking for the temp 3-4hrs
Thank you, I was wondering about that :-)
"What's not to love about my succulent beef brisket?" LMFAO
I raised my eyebrows, glad I'm not the only one ahahaha
ImMrAnixon Ahahaha, good one.
😂😂😂😂
Gordon's Beef Brisket produced by Brazzers.
Eh, I'd watch it. As long as Gordan remains clothed.
"What's not to love about my succulent beef brisket?"
"What's not to love about my succulent beef brisket?"
You know sometimes I think that Gordon is directing all these terms to sex.
( ͡° ͜ʖ ͡°)
i wish people could talk these days without having people reference their words to sex.
+Yuan Yu Then, straight after, 'And we start from the bottom'
Maybe you're onto something here, comrade.
+Yuan Yu if you want an innuendo, I'll give you one.
+Yuan Yu What Innuendo? I would put Gordon's meat in my mouth any day.
Thank you! I didn't know how to cook and actually learned to cook some amazing dishes thanks to Chef Ramsay's videos. I'll put this one on my next-one-to-learn list!
Formerly "cheap cuts of meat" have gotten pretty expensive. At least where I live. Ox tail, belly of pork, brisket. Even beef tongue is pretty pricey.
The expensive cuts are even more expensive though. You want expensive, try making a Beef Wellington using the cut you need for THAT.
compare a prime brisket at $7 a pound to $18 a pound for a prime rib standing roast
When you revisit this comment today, it’s now 2x more expensive than 9 years ago
This is a very concise and efficient presentation teaching how to cook brisket. Awesome!!!!
Thumbs up if you love Gordon's succulent beef brisket
Why we thumbs on you if we have a button for it on top??
pacemakermas because it was a sexual sarcastic remark
Are you here because of Gordon's twitter?
I give 👍 because I love putting Gordon's succulent beef brisket into my mouth.
I'll eat it! 😌
Whats not to love about my succulent beef brisket- Gordon Ramsay
Made this today. AMAZING! So easy but so tasty. Having it again next weekend. Great for low carb/keto diets.
Temperature oven ?
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.
I have got to say this is the best recipe ever. This was super easy to follow, full of flavor and I got happy faces..... thank you Gordon Ramsay........
What temperature did you put the oven to? It doesn't really say, just low and slow lol
We seered it in a wok before transfering it to a casserole dish as we didn't know if we could put our casserole dish onto an electric hob... worked a treat. Kids and wife loved it.
zoom in more so i can count the atoms
best comment
Ankit Bista I’d rather count the quarks.
Scientifically that would take several years due to the amount of atoms that are in something that size.
@@ninefold7937 r/woooosh
That comment is so old!!!!!........im so offende. Take it back.
Finally, I made one of his recepys! And had all ingredients, so simply and so tasty! All my guest loved it ❤️definetly recomend
"What's not to love about my succulent beef"
- Chef Ramsay 2014
50 people don't love Gordon's succulent beef brisket.
no shit sherlock
+housebrigade woosh
91
+Eryn Tan 92
+housebrigade 97
Mrs. Walowitz would be proud.
Under rated comment!!
Thank you sir, your tips always help me out in the classroom.
One of my favorite ways of cooking, gives me plenty of "wine time" and great slow wind down from the day, super when entertaining guests. Also excellent done with a bone in pork loin with a nice fat cap. Different seasoning but same time schedule. At the end I uncover the pork loin and crisp the fat cap with the broiler, then let it set with the oven shut off for 20 mins or so. Almost no rules to this kind of cooking the liquid always keeps it moist.
Gordon never said what's the roasting temp' when you transfer it to the oven....
"What's not to love about my succulent beef brisket."
Absolutely delicious. ..
AMAZING
Don't worry vegans, brisket comes from an exotic tree called "cow," so you can most definitely have this.
Cow isn't an animal, it's a tree! Silly vegan.
+Dan Alnajes that joke went right over your head didn't it?
Cows eat grass.
Cows are made of grass.
Beef is made out of cow.
Beef is made out of grass.
Therefore, beef is vegan.
Technically, cows started as lacto-vegetarians & later converted to vegans.
@@cxoot technically, nobody fucking cares
What temp tho wtf
Check the packaging. It would be different for every weight.
375
This looks delicious! Thank you Chef for sharing it.
Looks great! Will try your way for sure. TY
I'm gonna try this... After I learn what temperature I need to put my oven in
What a thing to miss out lol
I’m thinking 140/150 Celsius…
He didn't miss it out “Low Oven” = 300F | 150C
" Whats not to love about my succulent beef brisket"
Love your cooking chef
this looks great I must try it
I can't see the atoms yet, you need to zoom in more.
"a little olivull"
Do you use the juices and stock for a sauce/gravy? Thanks!
I'm in love with Gordon's succulent beef brisket :)
0.05 to 0.09 "From the breast, it's inexpensive but it's fit for royalty"
Sounds like my kind of lady.
My dad bought a brisket and I want to make this one, but the instructions are a little vague, what temperature did he cook it at? How much of each ingredient did he use? I could go on
austin bevis It's bloody annoying isn't it? 😡
Fiona Midgley it's annoying, but it still turned out really good
austin bevis Any tips? I'm just sealing the meat now! 😩
140c for oven then again the recipe is online
Gordon probably cooked it at the " Regulo One " setting on his oven.
Does that help? Hehe.
looks amazing.
I want to make this it looks good ❤️
But have you got a buttery biscuit base?
what is the temperature of the oven when baking the beef?...need to know ...thank you chef
I am trying to find this now also.
130c
Looks delicious!
I think that
four dried bay leaves in caserole just before oven
will make Brisket even more amazing!
finaly... FIRST TIME HE DIDNT MAKE THE MEAT RED INSIDE!
It's just for medical treatment well duh he cooked the thing for 4 fucking hours
slow smoked brisket is 1000 times better
honestly, this brisket looked like absolute shit. one thing americans know how to do very well is smoke some damn brisket.
Ramsay*
Another thing Americans do very well is displaying sheer ignorance and arrogance whilst assuming and stating self-proclaimed superiority in any and all aspects of life.
A nation of genuine fucking imbeciles.
kmurder02 Yet another person summing up a whole group of people.I would love to see this study you speak of.What size a group did they do the study on?what age group what area did they do with?It is sad that most of the northern states are full of racists morons so if they study was from there i would not be surprised.
On a different note i know a few people from Canada,and all i have to say are good things.Some good people.Sorry you have a generalized view of a nation of so many people.
70% seems a bit preposterous, which kind of people did he ask?
What temperature should the oven be please? Would 160 Fan be low enough? Thanks for any feedback.
simply the best!
Cooking this for Christmas, 2nd year in a row. Proper banging beef! Merry Christmas chef R.
Do you know how long to boil before putting in the oven
A cheap cut of meat? It's not here in the US. Depending on size you're looking at around $50 for a brisket and we have more cow's than people. They are amazing though.
Half of those cows ARE the people. Easy mistake though.
(this is a joke dear reader, if you happen to be an internet browsing landwhale then please don't kill me)
Also ours are bigger and cooked outside.
Actually the beef industry has taken a hit as people have moved to chicken vegetables, grains and tofu or bean type proteins. So the industry has been forced to rethink itself, get a new marking strategy and lower prices, watch out in(North America anyway) your grocery store for prices to go down 30-40%.
Seriously I heard this from the producers themselves, it is no joke. Today I got a AAA Canadian beef blade roast(not the finest cut but...) for $8.50 with 30% off, so about $5.50 total end price for 0.977 Kg, or 1.5 lbs of good beef. Not a bad deal really and ready to cook it up!!! Cheers Jeff!!
roy1949
My butcher shop has it on sale at the moment for $6.99 a kilo (£3.80)
I do love a bargain!!
What temp F should it roast ?
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...
is this for a tip cut or a flat cut? im planning a whole brisket which has two cuts.so which one for this recipe,
What's your favorite mustard flavor?
MUSTARD
and here i am, drinking my soylent.......
SOYLENT GREEN IS PEOPLE
Brilliant and very British. I love it
Hey Gordon, what is it you suggested other than mustard? I'd like to try that.
#not a mustard fan.
~cheers
Gordon Ramsay Should you let it rest for 15 after taking it out?
Doesn't need it like a roasting joint would as cooked on low heat but you can
Gordon Ramsay You are the reason I am a chef, well you inspired me to be great. I have loved being in the kitchen since I was 6 years old. I never noticed you actually answered questions or comments. I hope to someday meet you or I would like to astonish you. If you ever decide to visit Hermosillo, Sonora "please call me" :) I am mostly on FB when I have time to get on the computer. I have so much to say and so little time. Take care and I hope to have more chat contact with you. God bless.
Gordon Ramsay what is it you suggested if we don't like mustard?
Joel Spurrier Picallily...i think that's how u spell it
The F**K you lookin at It's spelled piccalilli
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.
I'll remember this when cooking for Michelin tasters
Try a traditional braise (the liquid doesn't reach the meat but covers the bottom of the dutch oven, then you have your vegetable mix and then your cut of meat).
That’s brilliant
That's the most well done piece of meat I've seen Gordon cook.
At least in the US, brisket is not inexpensive. I was looking for some today. It's more expensive than chuck, and even more than a sirloin roast.
It's more expensive in some places. It was dirt cheap when I lived in Texas, but here in Pennsylvania it's kind of pricey
deadcel11r Pricey here in California too. I wonder why?
Lytrigian its remarked as being one of the cheapest beef cuts, so the marketing chains and suppliers raise its price in what is called ripping off consumers
Simple economics.. The higher the demand, the higher the price. Many people have heard of brisket in the US and learned to like it.
dude in less you are killing more cows just for brisket, you cannot have a higher price by higher demand...so your simple economics theory does not apply here! go to university and get a degree than come back when you are worthy to discuss this topic!
ITS FUCKING RAW
Kirigaya Kazuto Watch his medium rare Wellington.THE INSIDE IS FUCKING PINK.
It's supposed to be.
the video editing is so spot on - i can almost TASTE the BEEF in the computer screen!
Gordon Ramsay I love piccalilli, can you do a video on how you make it please?
At what temperature do I have to braise the brisket, he didn't mention it.
He said on low, which would be around 135C-145C (275F-300F).
nothing simple about the economics! It is about meat suppliers and grocers working together to raise the prices of this cut of meat. 99% of sites are touting it because of what you can do with this lowest priced cut of beef. Because of the higher beef prices in the US, the once lower cuts of meats like brisket, skirt and flank steaks are deliberately being priced higher on purpose. If cows are used on an equal basis and better cuts of meat are lower priced than the lesser cuts like brisket, then they are over priced on purpose. These changes are due to George Bush II signing & enacting laws for his friends' financial benefit that take an unfair advantage of all of us, economically!
Do too fda making it impossible for small local ranchers and butchers... And making it less safe than it was before FDA. Blame that a-hat Bush if it makes you feel better.. but real cause it's idiots involving government in everything the whining when corruption f's them over ..
the amount of close-up shots is over 9000
Would love some more detailed information, how much water, what temperature ? 3 or 4 hours? how long is it best two rest the meat?. Its all slightly vague
Gordon got brave and did some brisket.
As a Texan, we obviously prefer our rubs. However, that doesn't mean that it's the ONLY way to make a brisket, and it always ends up being regional as well as dependent on your own personal preferences. That shit still looked delicious. I wanna throw it into some tortillas with some fresh-made picante salsa and just gobble it up!
I'll be curious to try this out. Gordon, have you considered doing a video showing you on the grill at some point? As a long-time watcher (along with making some of your dishes as well), I'd be quite interested to see you don the BBQ apron and get some mesquite in the pit!
+jakob187 Right on from Arizona. Mexify and Texify that boiled stuff
No offense sir, but please come on down to Texas. We will show you how to cook a brisket the right way!
With tons of butter, I presume.
alesin1992 Salt and pepper rub. Post oak low fire@ 325F for a few hours.
cowpuncher
To each his own mate. Simple or complex, Brisket is a helluva meat!
alesin1992 you presume wrong. butter......thats funny
"cook low and slow" is the key phrase. Thanks.
Wow amazing
Where's the lamb sauce?
You can't braise something in water. You boil it.
Yeah, teach Gordon Ramsay, Einstein.
Don't you agree? What do you think? I don't care who makes the video, if the terminology is incorrect i will point it out, unless i'm mistaken, then i'll accept my mistake if someone corrects me.
Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
Get your facts right before talking smartass.
To braise is to sear and then cook in liquid, type of liquid changes flavour
I stand corrected :) If you actually are Gordon Ramsay, then i must say i highly appreciate what you do for the world of cooking and food! You should get more involved in showing people what the food industry sells as processed food, such as "Mechanically separated meat" and all this. They sell it branded as meat, which is not true.
You do a good job in getting people in the right direction of showing what good food is, now you should start analyzing and exposing the mass food industry for what it really is, and get it on tv!!
And if you have a job available i'll be happy to sign up any time!! ^^
Simple is an understatement
Gordon Ramsay Hello Chef! I work as a chef in an Italian restaurant and work mainly with pizza, Calzones and Strombolis. I love cooking and was wondering if you could make a video on this subject, Thanks.
~Zach
Looks tough and gross
*hands TheKb24BM ice pack to cover the burn*
are you kidding? didn't you see how easy it was to slice the meat? it's like you know nothing at all... oh wait. nvm.
not really ive been cooking since i was 7
does that make u a great cook like gordon ?
i have been drawing since i was 1 i guess im better then leonardo da vinci
TheKb24BM cooking toast
Love you and ur cooking i do wish there were ingredient posted in the description
And temperatures as well
Do you put the brisket in the oven for less than 10 minutes after its out of the dish?
Gordon is kicking all the ass, he is the best!
Around how heavy is that size brisket? 3-4kg slab, is it?
U food always sounds and looks so delicious but I am not as open minded as u r but I will look for this meat and try it. Thanks again for all u postings.
I wished I could find a brisket cut and wrapped like this one.
Lets see something with leg of lamb! I'm doing one for easter and need ideas!!
I will do this, but instead of the oven I will use my seven quartz crock pot. Just perfect!
Thanks Gordon!
I'd braise in beef stock rather than just water but this looks really fucking excellent.
I want to do this in the slow cooker. How long does it take in a slow cooker on low?
ses tres bien
Christ this looks good! Outdone yourself again chef Ramsay!
JoRip1297 Thanks for the cooking tips man!
I say... roll it... marinate it overnight in beer. With bay leaf, garlic, half of a white onion. One Tbls
Soy and One Tbls Lea and Perrin. In the morning put in a pot with the marinade. Cover with lid. Bake in oven for 3 -4 hrs at 275 degrees.
Cook until meat comes off easily with fork. This is frgrant and simply delish! Serve with Fresh french bread. Vibrant green salad. Creamery butter and fine red wine. Be sure to serve marinade also as side to dip brisket. Enjoy!
I'm going to give this one a go - thanks
"We could do with one of them, for sandwiches. In our lunch box, at work!!! Thanks Gordon!"
What do you do with all the leftover broth?
Which make pepper mill does he use?
What temperature is your oven
Kitchen nightmares !!!!!!!!! Love that show so much !!!!!!
Yum
hi I am wondering what the measurements for the spices are ??
Im cooking this just now
i love ramsays succulent beef brisket