- 1 3-4-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 vegetable oil
- 2 medium yellow onions, thinly sliced
- ¼ cup all-purpose flour
- 1 750-ml bottle Belgian-style tripel ale
- 4 cups beef stock
- Season brisket on all sides with salt. Wrap in plastic wrap and chill overnight. Before cooking, let meat sit at room temperature for one hour.
- Preheat oven to 400. In a small bowl, combine mustard, brown sugar, and ginger. Remove brosket from plastic, and place on a wire rack inside a large baking sheet. Rub mustard mixture on all sides of brisket, and roast until top begins to develop roasted brown spots, about 40 minutes. Remove from oven and reduce temperature to 300.
- While oven cools slightly, heat vegetable oil in a large Dutch oven over medium-high heat. Add onions, season with salt, and cook, stirring, until onions begin to brown, about ten minutes. Add flour and cook until flour browns and becomes fragrant, about four minutes more. Add beer and beef stock, and bring to a simmer.
- Add brisket, cover, and transfer to oven. Cook, flipping brisket every 30 minutes, until tender, about 3-4 hours. Transfer meat to a cutting board, tent with foil, and let rest for 20 minutes before slicing against the grain. Serve with reduced braising liquid.
Adapted from a recipe in Bon Appetit