Gordon Ramsay’s BBQ-Style Oven-Braised Brisket

{'intro': 'Making a bigger brisket? Use these quantities and times. The method is identical to the steps above: preheat to 140 °C / 285 °F, rub, sear, build the onion base, braise (fat-side up, stock poured around not over, covered very tightly), rest, reduce the pan juices, and slice against the grain.', 'sizes': [('4.5 lb (≈ 2 kg) brisket', [('Spice rub', ['4 tsp cayenne pepper (adjust to taste)', '4 tsp mustard powder', '4 tsp freshly ground cumin seeds (or ground cumin)', '4 tsp celery seeds', 'Sea salt and freshly ground black pepper (generous)']), ('Braise', ['4.5 lb beef brisket (point or flat), excess hard fat trimmed to ~½–¾ inch', 'Olive oil, for searing', '4–5 onions, peeled and sliced', '10–12 bay leaves', '4 tbsp light brown or muscovado sugar', '2 tbsp tomato purée (paste)', '1 × 600 ml (≈ 20 oz) bottle lager (or 2 × 300 ml)', '700 ml (≈ 3 cups) beef stock', '1½–2 tbsp cider vinegar (optional, for the finished sauce)'])], [('Cook time', '3½–5 hours (start checking at 3½–4 hours).'), ('Rest time', '20–30 minutes, loosely tented with foil.')]), ('9 lb (≈ 4 kg) brisket', [('Spice rub', ['8 tsp (≈ 2 tbsp + 2 tsp) cayenne pepper (adjust to taste)', '8 tsp (≈ 2 tbsp + 2 tsp) mustard powder', '8 tsp (≈ 2 tbsp + 2 tsp) freshly ground cumin seeds (or ground cumin)', '8 tsp (≈ 2 tbsp + 2 tsp) celery seeds', 'Sea salt and freshly ground black pepper (very generous)']), ('Braise', ['9 lb beef brisket (point, flat, or whole packer), excess hard fat trimmed to ~½–¾ inch', 'Olive oil, for searing', '8–10 onions, peeled and sliced', '18–20 bay leaves', '8 tbsp (½ cup) light brown or muscovado sugar', '4 tbsp tomato purée (paste)', '1.2 liters (≈ 40 oz / two 600 ml bottles) lager', '1.4 liters (≈ 6 cups) beef stock', '3–4 tbsp cider vinegar (optional, for the finished sauce)'])], [('Cook time', '6–8+ hours (start checking at 6 hours; a thick 9 lb piece can easily need 7–8 hours or more). Use a large, deep roasting pan or Dutch oven that can hold it comfortably with the liquid.'), ('Rest time', '30–45 minutes, loosely tented with foil (a longer rest helps redistribute the juices in a big piece).')])], 'method': ['Preheat oven to 140 °C / 285 °F.', 'Mix the rub and massage it thoroughly all over the brisket.', 'Heat olive oil in a large, heavy roasting pan or oven-safe pot over medium-high heat. Sear the brisket on all sides until the spices are deeply coloured and fragrant. Remove to a plate.', 'Add the onions, bay leaves, sugar, and a pinch of salt & pepper to the same pan. Cook until soft and caramelized. Stir in the tomato purée and cook 1 minute. Pour in the lager to deglaze, scraping up the browned bits.', 'Return the brisket (fat-side up) on top of the onions. Pour the beef stock around (not over) the meat. Bring to a gentle boil on the stovetop.', 'Cover very tightly with heavy foil or a tight-fitting lid. Transfer to the oven. Baste occasionally if you open it.', 'Cook until a fork or probe slides into the thickest part with almost no resistance and the meat pulls apart easily.', 'Transfer the brisket to a board or platter, tent loosely with foil, and rest for the time listed above.', 'Meanwhile, reduce the pan juices on the stovetop over medium-high heat until sticky and glossy. Stir in the optional cider vinegar and any resting juices. Taste and adjust seasoning.', 'Slice against the grain and spoon the sauce over.'], 'notes': ['Use a pan big enough so the liquid comes at least halfway up the sides of the meat.', 'For the 9 lb piece, you may need to rotate or baste more carefully, and the onions will cook down significantly.', 'The Teknika by Silga pot works well for the 4.5 lb size; the 9 lb will almost certainly need a larger roasting pan or Dutch oven.']}