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1
Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
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2
Let brisket sit at room temperature 1 hour.
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3
Preheat oven to 400u00b0F. 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.
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4
Remove brisket from oven and reduce oven temperature to 300u00b0F.
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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.
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6
Transfer brisket to a cutting board and let rest at least 20 minutes.
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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.
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8
DO AHEAD:
