====== Belgian Ale Braised Brisket ======
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===== Ingredients =====
  * 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
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 8 
  * [[http://www.bonappetit.com/recipe/belgian-ale-braised-brisket|Source]]


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===== Directions =====
  - 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 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°.
  - 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.

{{tag>beef brisket mustard ginger bacon beer stock meat braised}}
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