Gordon Ramsay's Sunday Roast Brisket with Sweet Potato Wedges

Name: Gordon Ramsay's Sunday Roast Brisket with Sweet Potato Wedges
Ingredients: beef brisket; mustard powder; celery seeds; salt; cumin; ground cayenne pepper; black pepper; olive oil; onion; 1 PL brown sugar; 1 PL tomato paste; 1 fľaša beer; beef stock; sweet potatoes; coriander seeds; smoked paprika; dried oregano; extra cayenne pepper; yogurt; white cabbage; red cabbage; 1 PL mustard; ground black pepper; apple cider vinegar; chives; beef stew meat; plain flour; carrot; thyme; garlic

#beef brisket#roast#bbq#Gordon Ramsay#sweet potatoes

Enjoy a hearty Sunday roast featuring tender beef brisket seasoned with a bold spice rub, slow-cooked to perfection alongside caramelized onions and a rich beer-infused sauce. Paired with roasted sweet potato wedges and a refreshing cabbage yogurt salad, this meal is finished with herbed new potatoes topped with Parmesan and truffle shavings, and a decadent chocolate semifreddo garnished with pistachios for dessert.

Ingredients extracted via AI

beef brisketmustard powdercelery seedssaltcuminground cayenne pepperblack pepperolive oilonion1 PL brown sugar1 PL tomato paste1 fľaša beerbeef stocksweet potatoescoriander seedssmoked paprikadried oreganoextra cayenne pepperyogurtwhite cabbagered cabbage1 PL mustardground black pepperapple cider vinegarchivesbeef stew meatplain flourcarrotthymegarlicpearl onionbay leafself-rising flourlardcoarse mustardbutterpotatoesclarified butterherbspearslemon zestgingersweet gingereggparsleypistachioschocolatecreamvanillabutterprocessed cheeseself-rising flourtrufflenew potatoesparmesan cheeseanchoviescaperssherry vinegarmintparsley

Procedure generated via AI

Preheat the oven to 180°C (350°F).
Cut the sweet potatoes into wedges.
Prepare the spice blend by toasting coriander seeds in a dry pan until fragrant, then grind them together with salt, smoked paprika, dried oregano, and cayenne pepper.
Toss the sweet potato wedges with olive oil and the spice blend, spread them out on a baking sheet, and roast in the preheated oven for 30 minutes, turning once halfway through.
Rub the beef brisket thoroughly with a mixture of mustard seeds, cinnamon powder, salt, cumin, cayenne pepper, and freshly ground black pepper, coating it well and allowing the spices to absorb.
Heat two tablespoons of olive oil in a pan, sear the brisket until it develops a good color and the spices release their aroma.
Peel and slice the onions, then add them to the pan with the brisket and stir.
Stir in a tablespoon of brown sugar and one tablespoon of tomato paste, mixing well and letting the mixture caramelize.
Pour in a bottle of beer and bring the mixture to a boil.
Place the brisket on top of the onion mixture and pour in beef stock until the meat is nearly covered.