American Inspired Recipes | Gordon Ramsay

First up, eggs baked in hash browns. The secret of a great hash brown are the potatoes. I prefer using really nice, waxy potatoes. They cook better, but more importantly, hold themselves together. We're not going to slice the onion or the potatoes. We're actually going to grate them. The potatoes get really nice and crispy. I mean, seriously crispy. Now, the onion. That way, you get that nice balance of that onion flavor running through every little shard of potato. Season with salt, pepper, olive oil, and cayenne. Give that a really good mix through. And then squeeze all that water out. And look at all that juice we squeezed out of there. Really important. The more liquid you remove, the crispier your hash browns will be. Nice, large pan. Put that on. Once the pan's hot, pour in a good glug of olive oil. That sound confirms how important it is to have your pan nice and hot. So it seals the grated potato and onion together. So take the spoon and just pat it down. What we're trying to do now is get it really nice and compact. Go around the outside of the pan with a little flex of butter. You just slip them down the back gently. And that gets the onions caramelized. Here's a great tip for turning your hash browns over quick and easy. Take a plate, place it on top, and just flip it over. And then slide it back in very quickly. You see the color we've got on there now? Got that nice, crispy texture of the potato. I'm going to use the hash brown as a bed for my baked eggs. Crack in your eggs nice and gently. Just a little sprinkling of the cayenne to make the eggs a little bit spicy. Then into a preheated oven for six to eight minutes. Meanwhile, onto my bacon. And I'm giving it a classic American twist. Now, one thing I could never get my head around when I first started eating lots of American breakfast was the sweetness from the bacon. I've grown up to love that combination of smoky, sweet flavors. And it's so easy. Pan on, and simply heat olive oil, brown sugar, salt and pepper, and butter. Bacon in, and as it cooks, it becomes irresistibly caramelized and golden brown. Turn off the gas. And my glazed bacon is absolutely ready. Beautiful. Now, my hash browns and baked eggs are ready. Wow. Look at that. Beautiful. Just put your spatula underneath there, onto your plate. And that bacon sits beautifully on top of the baked eggs and that hash brown underneath them. You can see why the best breakfasts in the world are always in America. This is an all-American superhero of a breakfast, eggs baked in hash browns with glazed bacon. When it comes to cooking techniques, barbecue is virtually a religion in America, especially in the southern states. Down there, the real barbecue pros use big, open fire pits to get huge joints of meat, super succulent, and fantastically perfumed with smoke and spice. So my ultimate American dinner has to include an amazing, mouth-in-the-mouth barbecue beef. But I'm doing it the easy way. Cooked in the oven, low and slow. We're creating barbecue-style beef brisket with crunchy coleslaw and sweet potato wedges, which will be right up her street. Holly, now, you love barbecues, right? So you're going to help me barbecue this delicious piece of brisket. Brisket, look at it, beautiful. It's a very tough cut of meat, so it needs to be cooked slowly so it gets really nice and tender. Are we barbecuing it outside? We're going to actually put the barbecue flavor on there, but we're going to cook it in the oven, OK? So mustard powder, OK? Here, we have some celery seed. Next, a little bit of salt in there. OK, what's this here? Cumin. Two again. Nice, good. Now, this one. Cayenne pepper. Absolutely right. Right, two teaspoons of that in there as well, good. Now, what I want you to do, fresh pepper on there. I'll give that a little mix. Roll up your little sleeves, and then I want you to rub all that spice into the brisket, almost like you're massaging it in there. Good girl. Come on, Holz, get your hands nice and flat on there. Good girl. Now, that's nice and coated, OK, in the spice. So gas on, roasting tray on. What we've got to do now with all those spices is sear them in. A couple of tablespoons of olive oil into the tray. Well done. Is that good? That's getting nice and hot now. You get your brisket, all that spice. Lay that in there nicely. OK, so now, we'll start coloring it. As you start to sear in, you smell those spices? Yep. All that spice left on the plate, we're going to use. Yeah? I want you to get the onions. Nice and carefully, slice them down. Not too thin, but just like you're chopping them. Take your time. Smell all those spices now? Good girl. Thank you. I'm going to wash my hands so I can rub my eyes. Damn, Holly. Was homework that bad? The onions. Oh, no. Don't rub your eyes. We've got the color. Look, on the brisket, OK? Yeah. Take that out, literally for 30 seconds, OK? Onions into the tray, please. Nice. You see, it's starting to smell slightly barbecue-y already. Give that a little stir. Now, one nice tablespoon of brown sugar. What does the brown sugar do, Dad? So the brown sugar is going to start caramelizing the onions. Right, from there, my bay leaves in, please. Good girl. Paul? Yes, please? Right, do you want to take over? Sure. Good, careful, that tray is very, very hot. A tablespoon of tomato puree. Roast that off at the bottom of the tray. Really rub it in amongst the onions. Good girl. Now, look at the color of those onions. Right, now, time for a little drink. The brisket. OK, one bottle of beer in, please. So you go in. You put yours in there. I'll put mine here. Dad! Good health to you and your brisket. Good health. Bring that to the boil. OK, now, this is where it gets really exciting. I want you to lift the brisket up and put it on top of the onions. In she goes. Good girl. And then I want you to pour the stock all the way around, please. I'm using beef stock, but it will work with chicken stock or even vegetable stock. Once the stock has come to the boil, cover tightly with foil. You just pinch in the ends, fan that down, and then you just twist all the way so that's nice and tight. That's the hard work done. Thank you. Simply pop it in the oven for three and a half hours, and as it cooks, you can get on with the side dishes. First job, sweet potato wedges with some serious flavor. Start by making a spice mix. In a dry pan, toast coriander seeds until beautifully aromatic. Then put them in a pestle and mortar, add salt, and grind. Next, smoke paprika, dried oregano, cayenne pepper, and mix. Spice mix done. Now simply cut your sweet potatoes into wedges. Toss in olive oil, and thoroughly cover with the spice mix. Onto a baking tray and into a preheated oven for 30 minutes, turning halfway. Irresistible sweet potato wedges are ready. Now to finish off my beef. See that smell? Just sort of travels everywhere. Oh. Now look at that. So we're going to leave that to rest. What does resting mean? Resting means where you've cooked a joint, and you just leave it to relax. So it'll make the meat so much more tender. OK? Right, coleslaw. Traditionally, you would mix slaw with what? Mayonnaise. That's right, mayonnaise. This time, we're going to do it a little different. So I'd like you to put the yogurt into the bowl for me. Please, all of it. I'll start slicing the white cabbage and the red cabbage. Now, from there, a nice tablespoon of mustard in there, please. Give that a nice mix up. Nice little touch of salt and pepper. OK? Now, a little cider vinegar. So a little splash of cider vinegar in there. OK? As I shred this, OK? I'd like you, please, then to get the red cabbage, and just open up into there and mix it in at the same time. And then you fold that in there as I start shredding. See how it's coming together? Yeah. Right, that's all the red cabbage. Now, the white. So you've got that nice vinegary tartness to the slaw. And the yogurt keeps it nice and fresh. Last little bit in. One more little thing. So we'll put some nice, chopped, fresh chives in there. And that will give it this nice, light onion flavor. So chives in. How's that? Now, taste it with the chives in there. Mm, delicious. So I would like you to fill up the bowl. I'm going to very carefully lift out my brisket. How long has it shown? It's been in the oven for nearly three and a half hours. So it's been cooked slowly. That sits on there. Oh, my goodness me. Let me just show you what this looks like. I'm going to start slicing it and see how soft. Mm, look at that. And here's the thing about helping Daddy cook. Here's the perk. You get to taste it first before anybody. That is so good. That tastes delicious. See all that wonderful flavor in there. Last job is to create an incredibly quick and delicious sauce. Gas on and reduce the spicy juices and onions that the beef cooked in. Then add in cider vinegar, and you've got a brilliant, tangy barbecue sauce. That smells nice, doesn't it? Wow. That is brisket and a half. Now, the rest of it should go in the gravy pot. That's a really nice, rich, spicy barbecue onion gravy. That, my darling, is the perfect way to serve brisket. Right, you ready? If you carry the sweet potato for me, I've got the brisket. Wow. Let's go, darling. Well done, by the way. Thank you. This is a real American beauty. Gorgeous, low and slow, cooked barbecue beef brisket with sweet potato wedges and yogurt coleslaw.