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!
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Course Main Course
Servings 4


Spice mixture:

  • 1 Tbsp (15 ml) coriander seeds
  • 1 Tbsp (15 ml) fennel seeds
  • 1 Tbsp (15 ml) black peppercorns
  • 2 Tbsp (30 ml) smoked paprika
  • 1 Tbsp (15 ml) ground cumin
  • 1 Tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) cayenne pepper
  • 1 Tbsp (15 ml) brown sugar
  • 2 tsp (10 ml) coarse salt
  • 1 kg beef brisket
  • Olive oil
  • 1 large onion thickly sliced

Cooking Liquid:

  • 340 ml can of beer or ginger ale or water
  • 1 Tbsp (15 ml) tomato paste
  • 1 Tbsp (15 ml) Djion mustard
  • 1 beef stock cube mixed with ½ c 125 ml water

BBQ Sauce Ingredients:

  • juice of 1 orange
  • ¼ c (60 ml) good quality tomato sauce
  • ¼ (60 ml) Worcestershire sauce
  • 3 Tbsp (45 ml) honey or date syrup

To serve:

  • Reserve some spice mixture to season sweet potato wedges for roasting.
  • Coleslaw I made a simple red cabbage, carrot and apple version with lemon juice, olive oil, Dijon and a good dollop of creamy mayo.


  • 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.
  • Preheat the oven to 145°C (Gas mark 4).
  • Rub the spice mixture generously onto the brisket.
  • Heat a good glug of olive oil in the same oven proof pan and brown the brisket on all sides.  Remove and set aside.
  • Add a little more olive oil if needed and sauté the onions until translucent.
  • Combine the cooking liquid ingredients together.
  • 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.
  • Roast for 3 hours until meat is fork tender and pulls apart.
  • 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).
  • 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.
  • Gently slice the rested brisket and serve alongside the sticky BBQ sauce, roasted sweet potato wedges and coleslaw.
  • Another option is to pull the beef apart and combine with the BBQ sauce and serve in tacos or wraps. YUM!


Tried this recipe?Let us know how it was!