Belgian Ale–Braised Brisket | Recipe Cart
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Dutch oven
- Roasting rack
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Plastic wrap
- Refrigerator
- Cutting board
- Chef's knife
- Spoon
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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