Page 125 - YC Cooking School

11. Keep about 200ml of the braising liquid for the purposes of reheating the brisket. The

remainder will be used for the sauce.
12. Melt 30g of butter in a saucepan and add the flour. Stir until combined, to form a roux.
13. Slowly whisk in the remaining braising liquid, making sure that there are no lumps.
14. Add the cream and simmer slowly for 15 minutes. Whisk regularly to ensure that the
sauce does not ‘catch’ on the bottom of the saucepan and burn.
15. Remove the sauce from the heat and season to taste with salt and pepper.
16. Slice the beef brisket and reheat it in the reserved braising liquid for about 15 minutes
or until warmed through. Serve together with the warmed sauce and chicory, ham
and mustard bundles.

For the chicory, ham and mustard

1. Preheat your oven to 180 ̊C.
2. Cut the heads of chicory in half lengthways.
3. Melt the butter in a frying pan and add the chicory halves. It’s important to do this in
batches so as not to overcrowd the pan.
4. Cook the chicory for a couple of minutes on both sides until it begins to caramelize.
5. Remove the chicory from the pan and place on a plate.
6. Lay out the 16 slices of ham, brush each slice of ham with the Dijon mustard and then

place a piece of chicory on top of each piece of ham.
7. Roll the ham securely around each piece of chicory.
8. Arrange the ham, chicory and mustard bundles in a single layer in an ovenproof
casserole dish.
9. Season with salt and pepper and then pour the red wine evenly on top of the
bundles.
10. Cover the dish with tin foil and place in the oven for 15–20 minutes.

© Recipe copyright of Peter Goffe-Wood

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