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Belgian-Ale Braised Brisket

Author Jacqueline


  • 1 4- lb. piece flat-cut beef brisket untrimmed
  • Kosher salt
  • ¼  cup  Dijon mustard
  • ¼  cup  packed dark brown sugar
  • tablespoon  grated peeled ginger or 1 tsp ground
  • tablespoons  bacon fat or vegetable oil
  • medium yellow onions thinly sliced
  • ¼  cup  all-purpose flour
  • bay leaf
  • 1 750- ml bottle Belgian-style triple ale I used 2 bottles of Hoegaarden
  • cups  vegetable stock


  • Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours. (I did not do this. In all honesty, I forgot about this step for three days in a row, then started to worry about the usability of the meat, so I just skipped it today.)
  • Let brisket sit at room temperature 1 hour.
  • Preheat oven to 400°. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes. Remove brisket from oven and reduce oven temperature to 300°.
  • Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes (forgot to do this too, don't make more work for yourself), until fork-tender, 3–4 hours. Discard bay leaf.
  • Transfer brisket to a cutting board and let rest at least 20 minutes.
  • If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.