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Belgian Ale-Braised Brisket

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

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

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