Name: Belgian Ale–Braised Brisket
Yield: 8 Servings
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

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 notes