Brisket can be a tough cut of meat, but with low and slow heat it becomes a tender, succulent dish. Cooking with beer adds a rich, almost earthy flavor. Excitedly, I went in search of good local craft beer to use. I came across Fuzzy Logic whose Belgian Ale added a surprisingly sweet note to the sauce. When purchasing brisket you usually have two choices for the cut of meat and both cuts work well. The flat cut generally has less fat running through it, is easier to slice and less expensive then the other option, which is the point cut. This is a great dish to make ahead of time for guests or for a dinner planned for later in the week. You can store the meat for up to 2 days in the refrigerator, making sure to store it in its cooking liquid to retain the moisture.
- 1 4-6 pound flat-cut beef brisket, untrimmed
- 1/4 Dijon mustard
- 1/4 cup dark brown sugar
- 1 tablespoon peeled and grated ginger root
- Kosher salt
- 2 tablespoons neutral oil (I use grapeseed oil)
- 2 medium yellow onions, thinly sliced
- 1/4 cup white rice flour (for gluten-free) or all-purpose flour
- 1 bay leaf
- 24 ounces Belgian-style beer (or gluten-free beer)
- 4 cups chicken stock
Pre-heat the oven to 325 degrees. Let the brisket come to room temperature for at least 30 minutes before cooking. Combine the mustard, sugar and grated ginger in a small bowl. Using your hands or a brush, coat the meat with the rub. Season the beef with salt. Heat the olive in a Dutch-oven or enameled cast-iron casserole pan. Add the brisket when the pan is nice and hot. Sear both sides of the brisket. Once nicely browned on both sides, remove the meat to a plate, leaving the fat and pan drippings. Lower the heat and add the onions. Sauté the onions, adding a little oil if the pan is too dry. Cook the onions until they’ve softened and are translucent, about 10 minutes.
Reduce the heat to medium-low and add the the flour, stirring to cook it through, about 5 minutes. Add the bay leaf, the beer and the chicken stock. Bring it to a simmer. Add the brisket back into the pot and cover. Place the covered pot in the oven. Slow roast the brisket for about 3-4 hours or until the meat is fork tender. Remove the pot from the oven and let it cool. If you’re not serving it right away, store the brisket in its braising liquid. When ready to serve it, bring the pot to a simmer and re-heat the meat. Slice before serving and season the sauce. I add a splash of balsamic or sherry vinegar as needed to balance the flavors. Serve with the sauce and some of the braised onions. Serves 6-8.