Ingredients for Belgian Ale-Braised Brisket

• 450g piece flat-cut beef brisket, untrimmed

• Koshersalt

• 50g Dijon mustard

• 50g (packed) dark brown sugar

• 1 tablespoon grated peeled ginger

• 2 tablespoons bacon fat or vegetable oil

• 2 medium yellow onions, thinly sliced

• 30g plain flour

• 1 bay leaf

• 1 750-milliliter bottle Belgian-style tripel ale

• 950ml beef stock or low-sodium chicken broth

Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.

Let brisket sit at room temperature 1 hour.

Preheat oven to 204°C. 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 149°C.

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.

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.

DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.

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