I am really falling in love with cooking up a recipe using a beer or ale! The aromas of the food, not to mention the flavor, are rich and beautiful! So, when I came across a recipe in the December issue of Bon Appetit for a Belgian Ale – Braised Brisket, I just had to give it a go! I altered this recipe a bit, but it is based upon this recipe that I found! Shall we head into the kitchen?
Brisket of Beef, flat cut
1/4 cup of Dijon mustard
1/4 cup of packed brown sugar
1 TBS of pressed ginger
1 yellow onion, sliced thin
1/4 cup of flour
750 ml bottle Allagash Tripel Reserve Belgian Style Ale
Belgian Style Ale
4 cups of beef broth
1 bay leaf
The first thing that you do is season the brisket with the Kosher salt. I was liberal with this. Then tightly wrap the brisket in plastic wrap and place it back in the refrigerator. The recipe calls for 8 hours but I only did this for 4 hours. Remove it from the refrigerator an hour before cooking to allow it to warm up a bit. Meat cooks better the closer it gets to room temperature.
As the meat sits, make the mixture which you will slather the meat with. Place the mustard and brown sugar in a bowl. Now the recipe calls for one to grate the ginger. This is truly a pain in the rear! My experience with this was that the ginger does not drop off the grater but sticks in the little grates. I ended up spending about a half hour extricating what little I grated using a toothpick to lift the pieces. After getting what I could off the grater, I switched to my garlic/ginger press, which worked so much better! Add this to the mustard and sugar and then mix thoroughly.
Pre-heat the oven to 400 degrees. While the oven heats up, get out a baking pan with sides and place a rack in the bottom. Place the meat on the rack and them slather it will all of the mustard, sugar, ginger mix.
Brisket rubbed and ready for the oven
Let this sit until the oven is hot, then place this in the oven for about 40 minutes, or until it is a lovely golden brown.
As the meat starts baking, the next thing to do is prepare the braising sauce. I used my cast iron dutch oven. Heat the bacon fat over medium high heat. Use about 2 – 2 1/2 TBS. When this is hot, carefully add the onion. Cook these until they are a golden brown.
This takes about 10 minutes. Turn the heat down to low, and then slowly mix in the flour. Take your time! This ensures that you do not get lumps! Cook this until the flour turns a lovely golden color.
Next, slowly add in your ale stirring as you go. The aromas of the ale with the onions? Fabulous! Once this is incorporated into the onions, then add in the broth and the bay leaf. Turn off the heat.
By now your meat should be ready. Pull it out of the oven and then turn the temperature down to 300 degrees. Add the meat to the dutch oven.
Ready to start braising!
Cover this and place it in the oven. Cook this for 3 hours turning every half hour.
When this is done, remove from the oven, and remove the meat from the sauce. Let the meat sit covered for about 20 minutes before slicing. Place the dutch oven on a burner and heat to simmer until the sauce coats the spoon. When done, turn off the heat and cover. Slice up the meat.
Lovely sliced brisket
Serve up slices of the meat and cover with a bit of the sauce. Don’t forget your vegetables! I served this with roasted cauliflower and steamed spinach!
Dinner is served!
This was very yummy and the aromas in the house were amazing! We have enough for another dinner and we are looking forward to the increased flavors of it sitting overnight!
Please let me know if you try this recipe! Now go out and have a great Wednesday, and thanks for joining me in the kitchen!
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