BRAISED BEEF SHIN RAVIOLO

Serves
4
Prep (Mins)
30
Cook (Mins)
240
Difficulty
Medium
Ingredients.
  • 1kg Angus Reserve shin
  • 5ml vegetable oil
  • 30g leeks
  • 3g fresh thyme
  • 2 bay leaves
  • 10g garlic cloves
  • 100g carrots
  • 60g tomato puree
  • 125ml red wine
  • 25ml cognac
  • 600ml beef stock
  • 500g 'OO' pasta flour
  • 6 egg yolks
  • 400ml water
  • 10ml extra virgin olive oil
  • 1g table salt
  • 70g unsalted butter
  • 2g maldon salt
  • 300g baby spinach, washed
  • 400g ice
Method.
  • Starting with the braised beef shin, heat a large thick-bottomed pan and sear the shin until nicely browned​. Remove once browned on both sides.
  • In the same pan, caramelise the vegetables and season with maldon salt​. In a separate pan, caramelise the tomato puree. Once vegetables are caramelised, add the herbs and cook for a minute. Add the tomato puree and mix.
  • Place the shin back in the pan and add the red wine and cognac, then reduce by half. Add the stock and bring to the boil. Cover with a greaseproof paper cartouche and cook on a low heat for 4 hours (add water if stock reduces below the shin).
  • Once cooked, remove shin and reduce the sauce until thick.
  • Pick apart the shin, season and add back 10% of the weight of the sauce. Roll beef into 60g balls in cling film, ensuring it is round and there are no crinkles.
  • To make the pasta, mix flour, salt and olive oil in a blender. Add all the eggs together with water, and gradually add this to the flour mix. Take out the dough and knead for 5 minutes, cling film tightly and leave to rest for about 20 minutes.
  • For the spinach puree, blanch the spinach and refresh in ice immediately.
  • To assemble the raviolo, roll the pasta thinly and cut into circles. Brush sides of 1 piece with egg wash and place the braised shin ball on top. Place the other disc of pasta on top and press down on 2 sides before pressing all edges together, ensuring it got no air and is round and plump.
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