Belgian Ale-Braised Brisket

Ingredients

• 750 milliliter tripel ale belgian-style
• 1  bay leaf 
• 4 pound flat-cut beef brisket 
• 0.3 cup brown sugar dark packed ()
• 0.3 cup dijon mustard 
• 0.3 cup flour all-purpose
• 1 tablespoon ginger grated peeled
• 8 servings kosher salt 
• 4 cups chicken broth low-sodium
• 2 tablespoons vegetable oil 
• 2 medium onions yellow thinly sliced

Equipment

• bowl
• baking sheet
• oven
• wire rack
• pot
• cutting board

Directions

1. Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
2. Let brisket sit at room temperature 1 hour.
3. Preheat oven to 400°F.
4. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.
5. Remove brisket from oven and reduce oven temperature to 300°F.
6. Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat.
7. 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.
8. Add bay leaf, ale, and stock. Bring to a simmer.
9. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.
10. Transfer brisket to a cutting board and let rest at least 20 minutes.
11. 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.
12. Serve with braising liquid.
13. DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.