why make this recipe
Gordon Ramsay’s corned beef is simple and full of flavor. It makes a tender, salty, spiced roast that works for a family dinner or leftovers. The slow simmer gives soft meat and bright vegetables. This recipe is a good pick when you want a hearty, old-fashioned meal.
introduction
This recipe shows how to cure and cook a brisket to make classic corned beef. It uses whole spices for a deep taste and a short simmer to keep the meat juicy. If you like bold beef dishes, try this and compare it to other easy beef meals like the creamy beef and bowtie pasta recipe for a different weeknight option.
how to make Gordon Ramsay Corned Beef Recipe
- Toast the whole spices in a large pot for 30 seconds on medium heat. This wakes up their aroma.
- Add the water, kosher salt, brown sugar, and pink curing salt to the pot. Stir and bring to a boil. Heat until the salt and sugar dissolve.
- Remove the pot from heat. Add ice to cool the brine below 10°C (50°F). The brine must be cold before you add the meat.
- Put the trimmed brisket into the cooled brine. Make sure the meat sits fully under the liquid. Cover and place in the fridge for 10 days. Turn the meat each day so it cures evenly.
- After 10 days, rinse the brisket well under cold water. Clean the pot.
- Put the rinsed brisket back in the pot. Cover with fresh water. Add diced onion, carrots, and celery. Bring to a boil, then lower the heat. Simmer gently for about 3 hours, or until the meat is fork-tender.
- Let the beef rest for 10 minutes. Slice the meat against the grain. Serve with the cooked veggies or your favorite sides.
Ingredients :
- 1 tsp yellow mustard seeds
- 1 cinnamon stick
- 2 tsp whole black pepper
- 1 tsp whole cloves
- 2 tsp allspice berries
- 1 tsp coriander seeds
- 2 juniper berries
- 3 bay leaves
- 8 cups water
- 1 cup kosher salt
- ½ cup packed light brown sugar
- 4 tsp pink curing salt (Prague Powder #1)
- 8 cups ice
- 1 flat-cut beef brisket (5–6 lbs), trimmed
- 1 white onion, diced
- 2 large carrots, diced
- 1 celery stalk, diced
Directions :
- Toast the spices in a large pot over medium heat for 30 seconds until aromatic.
- Make the brine: Add water, kosher salt, brown sugar, and curing salt to the toasted spices. Stir and bring to a boil. Once dissolved, remove from heat.
- Cool it down: Add ice to bring the brine below 10°C. You want it cold before the meat goes in.
- Submerge the brisket in the cooled brine. Weigh it down if needed to keep it fully submerged. Cover and refrigerate for 10 days, flipping daily if necessary.
- Rinse the brisket after 10 days under cold water. Clean the pot for the next step.
- Cook the corned beef: Place the rinsed brisket in the pot, cover with water, and add diced onion, carrots, and celery. Bring to a boil, then lower the heat and simmer for about 3 hours, or until fork-tender.
- Rest and slice: Let the beef rest for 10 minutes. Then slice against the grain and serve with veggies or your favorite sides.
how to serve Gordon Ramsay Corned Beef Recipe
Slice the beef thin across the grain. Serve with the cooked carrots, onion, and celery. You can also serve it with boiled potatoes, steamed cabbage, or mustard. It works well in sandwiches the next day.
how to store Gordon Ramsay Corned Beef Recipe
Cool the meat and vegetables to room temperature, then put them in an airtight container. Store in the fridge for up to 4 days. For longer storage, slice and freeze in zip bags for up to 3 months. Thaw in the fridge before reheating.
tips to make Gordon Ramsay Corned Beef Recipe
- Use pink curing salt as listed. It keeps the meat safe and gives the classic color.
- Keep the brine cold before adding the meat. Warm brine can spoil the brisket.
- Turn the brisket every day in the fridge so it cures evenly.
- Simmer gently. A fast boil can make the meat tough.
- Slice against the grain for tender bites.
variation (if any)
- Add a few crushed garlic cloves to the brine for a garlicky note.
- Replace juniper berries with a few extra allspice if you do not have them.
- For a faster version, buy pre-corned brisket and skip the brining step. Simmer as directed.
FAQs
Q: Do I need the pink curing salt?
A: Yes. The pink curing salt stops bacteria and gives the corned beef its classic color. Do not skip it.
Q: Can I brine for less than 10 days?
A: You can, but the meat will be less flavorful and may not cure fully. Ten days gives the best result for a 5–6 lb brisket.
Q: How do I know when the beef is done?
A: The beef is done when a fork slides into it easily and the meat pulls apart a bit. Usually about 3 hours simmering.
Q: Can I use a slow cooker?
A: Yes. After rinsing, place the brisket and vegetables in the slow cooker, cover with water, and cook on low for 6–8 hours until tender.
Q: Is corned beef the same as pastrami?
A: No. Both start with cured beef, but pastrami is usually smoked and has a peppery crust. Corned beef is boiled or simmered.
Gordon Ramsay Corned Beef
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Total Time: 10 days 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: American
- Diet: Paleo
Description
A simple and flavorful corned beef recipe that results in tender, spiced roast beef, perfect for family dinners or sandwiches.
Ingredients
- 1 tsp yellow mustard seeds
- 1 cinnamon stick
- 2 tsp whole black pepper
- 1 tsp whole cloves
- 2 tsp allspice berries
- 1 tsp coriander seeds
- 2 juniper berries
- 3 bay leaves
- 8 cups water
- 1 cup kosher salt
- ½ cup packed light brown sugar
- 4 tsp pink curing salt (Prague Powder #1)
- 8 cups ice
- 1 flat-cut beef brisket (5–6 lbs), trimmed
- 1 white onion, diced
- 2 large carrots, diced
- 1 celery stalk, diced
Instructions
- Toast the spices in a large pot over medium heat for 30 seconds until aromatic.
- Make the brine: Add water, kosher salt, brown sugar, and curing salt to the toasted spices. Stir and bring to a boil. Once dissolved, remove from heat.
- Cool it down: Add ice to bring the brine below 10°C (50°F). You want it cold before the meat goes in.
- Submerge the brisket in the cooled brine. Weigh it down if needed to keep it fully submerged. Cover and refrigerate for 10 days, flipping daily if necessary.
- Rinse the brisket after 10 days under cold water. Clean the pot for the next step.
- Cook the corned beef: Place the rinsed brisket in the pot, cover with water, and add diced onion, carrots, and celery. Bring to a boil, then lower the heat and simmer for about 3 hours, or until fork-tender.
- Rest and slice: Let the beef rest for 10 minutes. Then slice against the grain and serve with veggies or your favorite sides.
Notes
For a garlicky note, add crushed garlic cloves to the brine. To save time, use pre-corned brisket and skip the brining step.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
