Gordon Ramsay Corned Beef Recipe

The First Time I Screwed This Up…

I didn’t realize how much time corned beef needs. I tried rushing it—overnight brine, fast boil, straight to the plate. The result? Salty, tough, and flat on flavor. It wasn’t corned beef—it was a chewy brick.

The real lesson came from Ramsay-style execution: toast the spices, control the brine temp, give the beef 10 days to soak it all in. No shortcuts. No guessing. Just straight-up transformation. Once you follow the process the right way, it stops being just beef. It becomes something completely different—rich, tender, full of warmth.

Why This Works (And Where Most Go Wrong)

The magic here comes from layered flavor and slow transformation. The toasted spice blend sets the tone. The pink curing salt preserves color and texture. And the long brine gives every bite that signature tang. Most people trip up by skipping the cure time or not controlling the brine temperature.

Here’s what breaks it:

• Brining too short = bland center
• Boiling hard = dry, stringy texture
• Forgetting to flip the brisket = uneven cure
• Not rinsing = overly salty result
• Cutting with the grain = chewy slices

This version walks right around all of that—and locks in results.

Ingredients That Actually Matter

For the Brine:

• 1 tsp yellow mustard seeds
• 1 cinnamon stick
• 2 tsp black peppercorns
• 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 light brown sugar
• 4 tsp pink curing salt (Prague Powder #1—do not skip this)
• 8 cups ice (to cool the brine quickly)

For the Beef:

• 1 flat cut beef brisket (5–6 lbs)
• 1 white onion, diced
• 2 large carrots, diced
• 1 celery stalk, diced

How To Make Gordon Ramsay Corned Beef

1. Toast the Spices
Place a large pot over medium heat. Add all the spices—mustard seeds, cinnamon, pepper, cloves, allspice, coriander, juniper berries, bay leaves—and toast for about 30 seconds until fragrant. Don’t skip this—it wakes everything up.

2. Build the Brine
Add 8 cups of water to the pot, then stir in the kosher salt, brown sugar, and pink curing salt. Bring it all to a boil, stirring to dissolve everything completely.

3. Cool It Down
Once dissolved, remove from heat. Stir in the ice—this brings the brine down quickly. You want it cold before the meat goes in. Aim for around 7°C (45°F).

4. Submerge the Brisket
Place the brisket into the cooled brine. Weigh it down with a plate or a can to keep it fully submerged. Cover and refrigerate for 10 days. Flip it once a day if it’s not fully covered.

5. Rinse and Reset
After 10 days, pull out the brisket and give it a good rinse under cold water. Rinse out the pot too—you’re done with the salty brine now.

6. Cook the Corned Beef
Place the rinsed brisket back in the pot. Cover it with fresh water. Add diced onion, carrots, and celery. Bring to a boil, then drop to a gentle simmer. Let it cook low and slow for about 3 hours, or until it’s fork-tender.

7. Rest and Slice
Once it’s done, let it rest for 10 minutes. Then slice it against the grain—this is key to getting that tender, fall-apart bite.

8. Serve Hot
Pair it with boiled potatoes, carrots, and cabbage if you want to go full classic. Or stack it high on rye with mustard for the best sandwich of your life.

What Gordon Ramsay Says About This Dish

“It’s not about boiling beef. It’s about curing and coaxing out flavor over time.”
My Take: I used to just simmer and hope. Now I give it time to cure, rest, and finish low and slow—and the result tastes like it came from a proper kitchen.

“You taste the spices more when you toast them—don’t skip that step.”
My Take: Honestly? I skipped toasting once and the final dish tasted flat. Never again. A quick 30 seconds makes a huge difference.

What I Got Wrong (And How I Fixed It)

• Skipped the curing salt – The beef turned gray.
  Fix: Pink curing salt keeps the color bright and the texture smooth. It’s not optional.
• Didn’t weigh down the brisket – Top half didn’t cure properly.
  Fix: Now I use a small plate and a can to keep it fully submerged.
• Boiled instead of simmered – Ended up chewy.
  Fix: I bring it just to a boil, then drop the heat and let it ride low for hours.
• Cut with the grain – Tough slices every time.
  Fix: Always slice across the grain. It’s like flipping a switch for tenderness.

Variations That Actually Work

• Beer Brine: Replace 2–3 cups of water with dark beer for deeper flavor.
• Garlic Kick: Add a few smashed cloves into the brine or during the cook.
• Spicy Finish: Mix a touch of chili flakes into the spice mix if you want heat.
• Pressure Cooker Shortcut: Once cured, you can cook the brisket in an Instant Pot—90 minutes on high.

Pro Tips That Change the Game

• Use a food-safe container if your pot won’t fit in the fridge.
• Brine temp must be below 10°C before adding beef or you risk bacteria growth.
• Let the beef rest before slicing or it’ll lose moisture fast.
• Strain and save the broth—makes a killer soup base or pot liquor for potatoes.

Storage + Leftover Moves

Fridge: Cool completely, store in an airtight container for up to 4 days.
Freeze: Wrap tightly in foil, then seal in a freezer bag. Keeps for 2–3 months.
Reheat: Add slices to a pan with a splash of broth or water. Cover and warm over low heat for 5 minutes.

FAQs – What People Ask

Q: What is pink curing salt and why do I need it?
A: It keeps the beef pink and prevents spoilage. It’s not table salt—use Prague Powder #1 or InstaCure.

Q: Can I cure it for less than 10 days?
A: You can try 7, but the flavor won’t be as deep or even. Ten days gives you the best result.

Q: Can I use this recipe for other meats?
A: Yes—pork shoulder works too. Just adjust cooking time based on weight.

Q: Why is my brisket still tough after 3 hours?
A: It may just need more time. Keep simmering until a fork slides in easily.

Try More Recipes:

• Roast Beef with Caramelised Onion Gravy Recipe
• Gordon Ramsay Thai Beef Salad Recipe 
• Gordon Ramsay Beef Casserole Recipe