Page 124 - YC Cooking School

8 heads of chicory

100g butter
16 slices of ham
100g Dijon mustard
Salt and freshly ground pepper
150ml red wine.

Tools

Knife
Chopping board
Large frying pan
Tongs
Mixing bowls
Roasting pan

Strainer or sieve
Kitchen spoons
Saucepan
Whisk
Basting brush
Casserole dish

What to do:

For the beef brisket and sauce

1. Preheat your oven to 150°C.
2. Cut each beef brisket into two roughly equal pieces and season with salt and freshly
ground pepper.
3. Brown the beef in a hot pan. Make sure you get a nice dark caramel colour.
4. Remove the beef from the pan and set aside to rest.

5. Add the celery, leeks, onion, garlic and rosemary to the same pan and sauté for a few
minutes or until the vegetables just begin to soften.
6. Pour 1L of red wine into the pan to deglaze.
7. Put the beef together with the vegetables, wine and chicken stock into a roasting pan
and cover with foil.
8. Braise the beef in the oven for approximately 2 ½ - 3 hours. When the beef is cooked
and is tender, remove it from the sauce and allow it to cool.
9. Strain the braising liquid.

10. Leave the beef to cool overnight in the fridge.

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