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Oven Roasted BBQ Brisket
My husband recently sent me a YouTube link to Gordon Ramsay's Oven Roasted BBQ Brisket as a subtle hint to cook the 1 kg Angus brisket we had in the freezer. Since we have so much time on our hands at the moment, I had no excuse not to give it try. I am beyond happy with the results! Thanks a mil, Gordon. Cooking brisket properly is life-changing. And needless to say, Johann was over the moon! I tweaked the spices with what I had available to me, made a few additions and adjusted the pan juice BBQ sauce ( Gordon adds vinegar to the pan juices where I went rogue by adding fresh orange juice, Heinz tomato sauce, Worcestershire and honey to make a sticky sauce vibe). Sorry Gordon, please don't roast me!
👥 4 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 30 min🔥 Cook: 3h 15m👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
For the spice mixture: Toast the coriander and fennel seeds as well as the black peppercorns in an oven proof pan until fragrant. Remove and grind using a pestle and mortar, add the remaining ingredients and mix until well combined. Keep a little bit aside for roasting sweet potato wedges.
2
Preheat the oven to 145°C (Gas mark 4).
3
Rub the spice mixture generously onto the brisket.
4
Heat a good glug of olive oil in the same oven proof pan and brown the brisket on all sides. Remove and set aside.
(15 ml) coriander seeds1 Tbsp(15 ml) fennel seeds1 Tbsp(15 ml) black peppercorns1 Tbsp(30 ml) smoked paprika2 Tbsp(15 ml) ground cumin1 Tbsp(15 ml) dried oregano1 Tbsp(5 ml) cayenne pepper1 tsp(15 ml) brown sugar1 Tbsp(10 ml) coarse salt2 tspOlive oil(15 ml) tomato paste1 Tbsp(15 ml) Djion mustard1 Tbsp(45 ml) honey or date syrup3 Tbsp
5
Add a little more olive oil if needed and sauté the onions until translucent.
(15 ml) coriander seeds1 Tbsp(15 ml) fennel seeds1 Tbsp(15 ml) black peppercorns1 Tbsp(30 ml) smoked paprika2 Tbsp(15 ml) ground cumin1 Tbsp(15 ml) dried oregano1 Tbsp(5 ml) cayenne pepper1 tsp(15 ml) brown sugar1 Tbsp(10 ml) coarse salt2 tspOlive oil(15 ml) tomato paste1 Tbsp(15 ml) Djion mustard1 Tbsp(45 ml) honey or date syrup3 Tbsplarge onion (thickly sliced)1
6
Combine the cooking liquid ingredients together.
7
Add browned brisket back to the pan and add the cooking liquid, pouring around the meat. Bring liquid to a simmer then cover with a lid or seal tightly with foil.
8
Roast for ⏱️ 3 hours until meat is fork tender and pulls apart.
9
Allow brisket to rest in the cooking juices for ⏱️ 15 minutes, then gently remove and set aside. This is when you can ramp up the heat in the oven and roast the sweet potato wedges for +- ⏱️ 30 minutes ( and make a slaw).
10
To finish off the sticky BBQ sauce: Add the BBQ sauce ingredients to the onion pan juices, stir until well combined and simmer for ⏱️ 10 minutes or until it resembles a thickened sticky BBQ sauce consistency. Now, season with salt and honey to taste.
(15 ml) coriander seeds1 Tbsp(15 ml) fennel seeds1 Tbsp(15 ml) black peppercorns1 Tbsp(30 ml) smoked paprika2 Tbsp(15 ml) ground cumin1 Tbsp(15 ml) dried oregano1 Tbsp(5 ml) cayenne pepper1 tsp(15 ml) brown sugar1 Tbsp(10 ml) coarse salt2 tsplarge onion (thickly sliced)1(15 ml) tomato paste1 Tbsp(15 ml) Djion mustard1 Tbsp(45 ml) honey or date syrup3 Tbsp
11
Gently slice the rested brisket and serve alongside the sticky BBQ sauce, roasted sweet potato wedges and coleslaw.
(15 ml) coriander seeds1 Tbsp(15 ml) fennel seeds1 Tbsp(15 ml) black peppercorns1 Tbsp(30 ml) smoked paprika2 Tbsp(15 ml) ground cumin1 Tbsp(15 ml) dried oregano1 Tbsp(5 ml) cayenne pepper1 tsp(15 ml) brown sugar1 Tbsp(10 ml) coarse salt2 tsp(15 ml) tomato paste1 Tbsp(15 ml) Djion mustard1 Tbsp(45 ml) honey or date syrup3 TbspColeslaw (I made a simple red cabbage, carrot and apple version with lemon juice, olive oil, Dijon and a good dollop of creamy mayo.)
12
Another option is to pull the beef apart and combine with the BBQ sauce and serve in tacos or wraps. YUM!
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