Belgian Ale-Braised Brisket
Belgian Ale-Braised Brisket is a flavorful French French Receipes dish prepared with quality ingredients. Season brisket with salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason 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°F.
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°F.
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.
DO AHEAD: Brisket can be braised 2 days ahead.
Cover and chill in braising liquid.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
