You will need
1 ½ kg bone-in brisket, in one piece
Ina Paarman’s Garlic Pepper Seasoning
¼ cup (60 ml) Dijon Mustard
¼ cup (60 ml) soft brown sugar
1 x 2 – 3 cm piece of fresh ginger, grated
3 T (45 ml) canola oil
2 medium onions, halved lengthways and sliced across into half rings
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
3 T (45 ml) flour
1 bay leaf
750 ml bottle of milk stout beer
2 x 25 g Ina Paarman’s Liquid Beef Stock
2 cups (500 ml) water
2 blocks dark chocolate
2 t (10 ml) balsamic vinegar
Brisket can be braised 2 days ahead. Cover and chill in braising liquid.
Season brisket generously with Garlic Pepper Seasoning and rub with olive oil. Leave to stand at room temperature for an hour.
Adjust oven rack to one slot below middle position. Preheat oven to 200°C. Combine mustard, brown sugar, and ginger in a small bowl. Place brisket best side up, on a wire rack set over a large roasting pan. Add 2 cups (500 ml) of water to the pan. Spread mustard mixture over the top of the brisket.
Roast the meat until top is nicely browned, ± 30 minutes. Remove brisket from the oven and reduce oven temperature to 150°C.
Meanwhile, heat a large heavy ovenproof pot with canola oil over medium heat. Add onions, seasoned with Green Onion Seasoning, and sauté until deep golden brown. Reduce heat to medium-low add flour, and cook, stirring often, until mixture smells nutty. Add bay leaf, beer, Beef Stock and water.
Bring to a simmer. Add brisket, best side up. Cover pot with foil and then the lid. Transfer to the oven. Cook, for 3½ hours, switch off the oven and leave overnight. Before reheating, remove the fat. Reheat the oven to 180°C. Put the meat, back in the oven without a lid to heat through for 30 minutes. Transfer to a cutting board. Cover with foil and allow to rest while finishing the sauce.
Discard bay leaf, bring sauce to a boil, reduce, until thickened and well balanced. Taste for seasoning. Add the chocolate and stir in to melt. Add balsamic vinegar. Slice brisket. Serve with braising liquid.