Simple Beef Brisket | Gordon Ramsay
This is Gordon Ramsay's straightforward approach to beef brisket—an economical cut that transforms into something truly special with slow, gentle cooking. The result is melt-in-the-mouth meat that's perfect for serving with tangy piccalilli or your favourite sides. This slow cooker adaptation maintains all the simplicity and flavour of the original whilst being even more convenient for home cooks
Watch: Simple Beef Brisket | Gordon Ramsay
Original recipe video — click to play
Original method: Traditional roasting at 160–180°C for 3–4 hours
Ingredients
Main
- 1 ½ kg Beef brisket, trimmed, room temperature
Choose a good quality brisket with some marbling for best results
- 300 ml Beef stock
Use good quality beef stock or broth
Seasoning
- 2 tsp Sea salt
To taste; adjust as needed
- 1 tsp Freshly ground black pepper
To taste
Flavouring
- 2 whole Onions, peeled and quartered, quartered(optional)
- 3 whole Carrots, peeled and cut into chunks, chunked(optional)
Serving
- 150 g Piccalilli(optional)
Serve on the side; Gordon's recommended accompaniment
Homemade or shop-bought
Method
- 1
Pat the beef brisket dry with kitchen paper. Season generously on both sides with sea salt and freshly ground black pepper.
~5 minsTip: Drying the meat helps with browning and flavour development
- 2
Heat a large frying pan or griddle over a high heat until very hot. Brown the brisket on all sides until well coloured, approximately 2 minutes per side. This step is recommended for maximum flavour.
~8 minsTip: Do not skip browning—it develops deep, savoury flavour through the Maillard reaction
- 3
Transfer the browned brisket to your slow cooker. Add the beef stock around (not over) the meat.
~3 minsTip: The slow cooker should be large enough to accommodate the brisket comfortably
- 4Optional step
Arrange quartered onions and carrot chunks around the brisket, if using, to add flavour and create a bed for the meat.
~2 minsTip: Vegetables will cook down and infuse the braising liquid
- 5
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours. The meat should be very tender and easily shred with a fork when ready.
~8 hrsTip: Do not lift the lid frequently, as this releases heat and increases cooking time. Check doneness at the minimum time and continue if needed
- 6
Remove the brisket from the slow cooker and transfer to a warm serving platter. Rest for 10 minutes before slicing or shredding.
~10 minsTip: Resting allows juices to redistribute throughout the meat
- 7
Serve the brisket with the warm braising liquid spooned over, alongside piccalilli and your choice of vegetables or potatoes.
~5 minsTip: Gordon recommends tangy piccalilli as the perfect accompaniment
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Whilst browning is recommended for maximum flavour development, you can skip it if time is short. However, browning adds a rich, caramelised flavour that elevates the finished dish, so it's worth the extra 8 minutes
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