— No Results

    Belgian Ale Braised Brisket


    • 1 4-lb. piece flat-cut beef brisket, untrimmed
    • Kosher salt
    • ¼ cup Dijon mustard
    • ¼ cup (packed) dark brown sugar
    • 1 tablespoon grated peeled ginger
    • 2 tablespoons bacon fat or vegetable oil
    • 2 medium yellow onions, thinly sliced
    • ¼ cup all-purpose flour
    • 1 bay leaf
    • 1 750-ml bottle Belgian-style tripel ale
    • 4 cups beef stock (click for recipe) or low-sodium chicken broth


    • Prep: -
    • Cook: -
    • Serves: 8

     stars  from 0 votes


    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°. 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. Remove brisket from oven and reduce oven temperature to 300°.
    4. 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, until fork-tender, 3–4 hours. Discard bay leaf.
    5. Transfer brisket to a cutting board and let rest at least 20 minutes.
    6. 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.
    recipes/meat/belgian_ale_braised_brisket.txt · Last modified: 2018/07/22 06:27 (external edit)