The flat cut of 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.
Ingredients
Makes 8 servings
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°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.
Step 4
Remove brisket from oven and reduce oven temperature to 300°F.
Step 5
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 6
Transfer brisket to a cutting board and let rest at least 20 minutes.
Step 7
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 8
DO AHEAD:Brisket can be braised 2 days ahead. Cover and chill in braising liquid.
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评论(12)
Back to TopThis is my first brisket, so I followed the recipe diligently. Pleased with tenderness of meat but the ale lends a bitter edge to the gravy, of which there is way too much. I added carrots while cooking to sweeten the gravy, but it's still bitter :(
CinM
Toronto, ON
1/1/2020
I highly recommend this recipe and will definitely make again. One note: there is a lot of additional braising liquid-- I set two 8oz mason jars aside before making the gravy and froze them. I added one of the jars to a pot of water and cooked orzo with it and it was fabulous! The retained liquid would also be great added to chicken stock to add extra umami flavor.
Anonymous
Chicago
10/15/2019
I made this as per the recipe but used ground ginger instead as that is what i had on hand. I used Stella Artois, not a dark beer, and would definitely make this again. The dish tastes better the next day so if you can, make it one day ahead.
teesapeesa
West Milford, New Jersey
1/2/2018
Delicioso platillo. Ya lo he hecho dos veces, sin moverle nada a la receta, y ha quedado excelente. Acompaño con puré de papas, ensalada fresca con algún aderezo ligero y 'ale' belga clara bien fría. Buen provecho.
Dumois
Guadalajara, Jalisco, México
9/3/2017
This was delicious! It was a very easy recipe and I'll definitely do it again. It was my first time doing brisked, btw. I prepared the recipe pretty much as is, although I couldn't find a tripel ale and used Chimay Trappiste instead. I think any kind of dark ale would work well, actually. I added carrots, kabocha squash and leeks for the last hour. Served with roasted baby potatoes and turnips. The meat was very tender, moist and flavorful, and the sauce was amazing.
lostacadian
New York, NY
3/20/2017
Looks fabulous but let's not list it for the Jewish holidays with the bacon, folks!
lorrihorn
Los Angeles, CA
9/26/2016
这是一个很大的打击。我使用一个4 1/2磅牛胸肉maybe 15 minutes extra cooking time. To the sauce I added more beer and water (about 1/2 cup combined) and boiled it for another few minutes and used an emersion blender. I served it with roasted potatoes and green beans which most of us slathered in gravy. This meal fed 8 people.
CarolynDesch
Montpelier, VT
4/8/2014
What a great recipe! I made this for New Year's Eve for my daughter and her boyfriend who were dog sitting for us. Made as it, except before reducing the sauce, I strained it and then poured from a fat separator to remove the pieces of fat and the fat in the sauce. They absolutely loved it. Will make again for sure.
wehrleybird
1/4/2014
I made this for Christmas Eve and it turned out perfect! Everyone was really impressed (even the hard to please foodies at the table). I bought Flat Tire Trippel ale to save money which was suggested to me by the woman at the liquor store. The meat was so tender and flavorful. The recipe is easy to follow, just a lot of time to cook it which makes it easy for me because I was able to work on other dishes. I paired it with scalloped fennel potatoes and roasted brussel sprouts...it was perfect!
Elizabethheinz
Chicago, IL
1/2/2014
I too made this for New Years Eve and was not impressed. It was a lot of work for very little reward. I am not sure that the Belgian Ale really imparted any distinctive flavor and you probably could just substitute the same amount of a regular ale and save some money. I also don't understand the point of roasting the mustard rub on top, since it just all falls off of when you flip over the beef during the braising step. Even though I braised the meat for four hours as instructed, it wasn't "fork tender" at the end; maybe it was the quality of meat that I got at the supermarket. I am sure there are better recipes for brisket out there.
mitchsr
Arlington, VA
1/2/2014
Made this for New Year's Eve pretty much as written and it was fantastic! The only changes were that I made it a day before and let it sit overnight in the braising liquid. Then skimmed off the fat before slowly reheating it. After I took the meat out, I reduced the liquid, then added some potato starch to make it thicker. Otherwise, as written and it was great!!
michaeld33
Chicago, IL
1/1/2014
Incredibly delicious{This takes a bit of work, but it is well worth it. I used a bottle of Chimay Red, but I'm sure most Belgian ales would produce similar results. Served with mashed potatoes with caramelized onions and goat cheese, as well as Momofuku's brussel sprouts to offset the richness.
TexasEx
Fairfax, VA
12/8/2013
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