Braised Beef Shin Raviolo With Spinach Puree
Braised Beef Shin Raviolo With Spinach Puree
Michael Reidcooperated brands
Rio Vista
Angus Reserve
Kenwood
Full Recipe In details
Ingredients
INGREDIENTS (Braised Beef Shins)
- 1kg Angus Reserve Beef 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
INGREDIENTS (Pasta)
- 500g ‘OO’ pasta flour
- 6 egg yolks
- 200ml water
- 10ml Rio Vista Extra Virgin Olive Oil
- 1g table salt
INGREDIENTS (Spinach Puree)
- 70g butter unsalted
- 2g maldon salt
- 300g baby spinach, washed
- 200ml water
- 400g ice
INGREDIENTS (Raviolo)
- 60g braised oxtail
- 10g oxtail jus
- 50g pasta
- 5ml egg wash
Methods
- Starting with the Braised Beef Shin, heat a large thick bottomed pan sear the shin until nicely browned
- Remove once browned both sides
- In the same pan, caramelise the vegetables and season with maldon salt
- In a separate pan caramelise the tomato puree
- Once vegetables caramelised, add the herbs and cook for a minute.
- Add the tomato puree and mix
- Place oxtail 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 shin, season and add back 10% of the weight of the sauce
- Roll meat into 60g balls in cling film, ensuring it is round and 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 mins
- For the spinach puree, blanch the spinach and refresh in the ice immediately
- To assemble the raviolo, roll the pasta thinly and cut into circles.
- Brush sides of 1 piece with egg wash and place braised oxtail ball on top
- Place 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
Sponsor
Share This article
); ?>&media=https://plateforamate.com/wp-content/uploads/2024/02/MASTER_IGTV_BEEFSHINRAVIOLO_V1.00_00_53_22.Still002-scaled-e1639470455145.jpg&description=Braised Beef Shin Raviolo With Spinach Puree)
Related Posts
-
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
-
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
-
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.