Braised beef ravioli with horseradish foam

Russell Brown

Russell Brown

27th December 2010

Braised beef ravioli with horseradish foam

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Braised beef ravioli with horseradish foam

Ingredients

  • For the pasta dough
  • 1 whole egg plus yolks to make total weight of 115 gm
  • 200 gm pasta flour
  • 5 gm olive oil
  • 5 gm salt
  • Filling for the beef ravioli
  • 500 gm beef shin
  • 1 stick celery
  • 1 small onion
  • 1 small leek
  • 1 small carrot
  • 1 bay leaf
  • 1 small bunch thyme
  • 4 slices pancetta
  • 200 ml beef stock
  • 400 ml red wine
  • oil for frying
  • Horseradish foam
  • 150 ml vegetable stock
  • 150 ml double cream
  • 150 ml semi-skimmed milk
  • 2.5 cm piece of fresh horseradish root
  • 5 gm lecithin powder
  • Salt, pepper and lemon juice

Method

Start by braising the beef for the raviolo filling. Cut up the vegetables into 1cm thick slices, wash & lay in a small roasting tin. Trim the shin of any excess fat and slice into 2cm thick pieces. Season. Seal the meat in small batches in hot oil, colouring well. Lay the meat on top of the vegetables, scatter the thyme and bay leaf over and then lay the pancetta slices on top. Pour in the wine & stock. Bring to a simmer and then cover with foil and braise in an oven set to 150?C. Times will vary, but start checking after one hour, and then every 15 or 20 mins until cooked. The meat should be very tender.
Remove the meat from the tin and, when cool enough, shred finely with two forks. Pass the braising liquid through a fine sieve, pressing well on the vegetables to extract as much liquid as possible. Reduce the braising liquid to about 75 ml, skimming any foam off the surface. Add the reduced braising liquid to the meat and mix in well. Taste and adjust the seasoning. Form into a cylinder approx. 2½ cm diameter, and wrap tightly in cling film. Refrigerate the raviolo filling until needed.
For the pasta, weigh the pasta flour into the bowl of a food processor. Weigh the eggs, oil and salt into a jug and whisk together. Start the processor motor and add the egg mixture through the feed tube. Stop the motor and then process using the pulse button until a breadcrumb texture is achieved. Tip the pasta mix onto a clean worksurface and knead well for a few minutes. Form into a thick roll, lightly coat with olive oil and wrap in clingfilm. Refrigerate for 30 mins before use.
Once rested, roll the pasta out to around no.6 on a pasta machine; you should just about be able to see your fingers through the dough. Form ravioli in the standard way and cook for about 6 mins.
Reduce the vegetable stock by two-thirds, then add the cream and the grated horseradish root. Reduce the cream by half. Soak the lecithin in 1tbs of hot water for 5 minutes and then add to the cream mix along with the milk. Froth with a hand blender, taste the foam and adjust the seasoning. Pass through a fine sieve and refrigerate until required. Reheat to about 70ºC for use.