Belgian Ale-Braised Brisket

A tender beef brisket braised in Belgian tripel ale with caramelized onions and a mustard-brown sugar crust. This hearty dish combines the rich flavors of beer and beef with sweet and tangy notes from Dijon mustard and ginger.

8 servings

13 hr 45 min

Published October 4, 2025

Ingredients

•1 piece beef brisket
•2 tablespoons Kosher salt
•¼ cup Dijon mustard
•¼ cup dark brown sugar
•1 tablespoon grated peeled ginger
•2 tablespoons bacon fat or vegetable oil
•2 medium yellow onions
•¼ cup all-purpose flour
•1 leaf bay leaf
•1 bottle Belgian-style tripel ale
•4 cups beef stock or low-sodium chicken broth

Cooking Instructions

1.
Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
480 min
2.
Let brisket sit at room temperature 1 hour.
60 min
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.
35 min
4.
Remove brisket from oven and reduce oven temperature to 300°F.
5 min
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.
210 min
6.
Transfer brisket to a cutting board and let rest at least 20 minutes.
20 min
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.
15 min
8.
DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.

Ingredients

•1 piece beef brisket

•2 tablespoons Kosher salt

•¼ cup Dijon mustard

•¼ cup dark brown sugar

•1 tablespoon grated peeled ginger

•2 tablespoons bacon fat or vegetable oil

•2 medium yellow onions

•¼ cup all-purpose flour

•1 leaf bay leaf

•1 bottle Belgian-style tripel ale

•4 cups beef stock or low-sodium chicken broth

Cooking Instructions

Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.

480 min

Let brisket sit at room temperature 1 hour.

60 min

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.

35 min

Remove brisket from oven and reduce oven temperature to 300°F.

5 min

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.

210 min

Transfer brisket to a cutting board and let rest at least 20 minutes.

20 min

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.

15 min

DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.