Project Description


Michael Reid




Rio Vista

Angus Reserve


Full Recipe in Details

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​

  • 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

  • ​60g braised oxtail​

  • 10g oxtail jus​

  • 50g pasta​

  • 5ml egg wash

  • 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

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