Belgian Ale-Braised Brisket
"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
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1 4-pound piece flat-cut beef brisket, untrimmed
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Kosher salt
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1/4 cup Dijon mustard
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1/4 cup (packed) dark brown sugar
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1 tablespoon grated peeled ginger
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2 tablespoons bacon fat or vegetable oil
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2 medium yellow onions, thinly sliced
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1/4 cup all-purpose flour
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1 bay leaf
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1 750-milliliter bottle Belgian-style tripel ale
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4 cups beef stock or low-sodium chicken broth
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