Beef Shin Raviolo

• Beef shin:
• 1k Manning Valley Naturally Beef Shin
• 5ml Vegetable oil
• 100g Brown onion, cut into quarters
• 30g Leeks
• 3g Fresh thyme
• 2 nos Bay leaf
• 10g Garlic cloves
• 100g Carrots
• 60g Tomato puree
• 125ml Red wine
• 25ml Cognac
• 600ml beef stock
• Pasta recipe:
• 500g ‘OO’ Pasta flour
• 6 Egg yolks
• 200ml water- Tefal stew pot
• 10ml Rio Vista Extra Virgin Olive Oil
• 1g Table salt
• For the spinach puree:
• 70g Butter unsalted
• 2g Maldon salt
• 300g Baby spinach – washed
• 200ml water
• 400g ice

#CookToConnect

Today, Chef @Mike Reid share with us his beautiful and tender Beef Shin Raviolo recipe. A labour of love that will not dissapoint your tastebuds. Chef Mike shared this recipe as part of #Cook2Connect, an initiative that aims to bring awareness and shed a light on food insecurity in Australia.

Beef shin: 1. In a hot large thick bottomed pan sear the shin until nicely browned 2. Remove once browned both sides 3. In the same pan, caramelise the vegetables and season with maldon salt 4. In a separate pan caramelise the tomato puree 5. Once vegetables caramelised, add the herbs and cook for a minute 6. Add the tomato puree and mix 7. Place oxtail back in the pan and add the red wine and cognac then reduce by half 8. Add the stock and bring to the boil 9. Cover with a greaseproof paper cartouche and cook on a low heat for 4 hours (add water if stock reduces below the shin) 10. Once cooked, remove shin and reduce the sauce until thick 11. Pick shin, season and add back 10% of the weight of the sauce 12. Roll meat into 60g balls in cling film, ensuring it is round and no crinkles

To make the pasta: 1. In a blender mix flour with salt and olive oil 2. Add all eggs together with water 3. Slowly add eggs to flour mix 4. Take out the dough and knead for 5 minutes 5. Wrap in cling film tightly and leave to rest for about 20 mins

To make the spinach puree: 1. Blanch Spinach and refresh in the ice immediately

For each raviolo: 60g Beef shin 10g Beef Jus 50g Pasta 5ml Egg wash

To assemble the raviolo: 1. Roll pasta thinly 2. Cut into circles 3. Brush sides of 1 piece with egg wash and place braised oxtail ball on top 4. 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.