The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.
Recipe information
Yield
8 Servings
Ingredients
1
¼
¼
1
2
2
¼
1
1
4
Preparation
Step 1
Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
Step 2
Let brisket sit at room temperature 1 hour.
Step 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°.
Step 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.
Step 5
Transfer brisket to a cutting board and let rest at least 20 minutes.
Step 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.
Step 7
DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.
Nutrition Per Serving
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Reviews (161)
Back to TopSO GOOD. This is now my Hanukkah brisket. Like so many I had a quarantine-style holiday this year so I had my local friends over for Hanukkah and it was such a hit, that my non-jewish non-brisket-eating friend literally cried. Part of it was probably the magic of the brisket+latke combo and the copious amount of wine we drank that night, but this recipe surely helped. I love that when you're doing holidays without family that you can experiment and reinvent traditions like this. I've tried this twice, once I started too late and had to turn it around really quickly. From comparing both tries, the overnight salt and the turn every 30 minutes was super important here. Let it take its time, and if it goes over 4 hours it will be fine. Over 4 hours and it might have a harder time holding its shape when cut but then it just shreds beautifully. I was a tiny bit short on Dijon so I added about 2 T whole grain mustard to it and it was actually super gorgeous and tasty, the texture of the mustard seeds was really lovely. The braising liquid was awesome, I turned some of it into a gravy and thickened with flour. Gorgeous. Excellent leftovers too. Overall this recipe is amazing, refreshing, and incredibly forgiving. Highly recommend.
gmckenzie
Seattle, WA
2/23/2021