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Brown beer braised beef ravioli, hazelnuts foamed milk & reggiano

Beef, Risotto, Pasta and Rice, Cheese

A very straightfoward pasta recipe, yet full of flavors and definitely comforting.

Ingredients

Recipe for 4

Braised beef

800 Gr
Beef chuck
2 Unit(s)
Brown beer
2 Unit(s)
Carrot
1 Clove(s)
Garlic
2 Sprig(s)
Thyme
1 Unit(s)
Onion
1 Liter(s)
Beef broth
30 Gr
Parmesan

Pasta

300 Gr
Wheat flour
3 Unit(s)
Egg
1 Unit(s)
Egg yolk
1 Tsp
White vinegar
1 Tbsp
Truffle oil

Foamed milk

250 Ml
Milk
250 Ml
Cream 35%
1 Pinch(es)
Salt
50 Gr
Hazelnuts
  • Salt and pepper
  • Olive oil

Preparation time: 180 min

Preheat your Oven at 300 °F

  • Braised beef

    Crucial to preheat the oven at 300F.

    Roughly cut the carrots, the garlic, the thym & the onion.

    Make lots of parmesan shavings and reserve them in the fridge.

    In a hot pan, cast iron if possible, while using vegetable oil, colour the well seasoned beef until dark brown.

    Take the beef out, lower down the heat, take all the oil out and colour the vegetables also, in the same pan, a couple minutes. Crank the heat up and then deglaze with the beer. Lower down the heat again and let reduce, to concentrate the flavors. Add in the beef broth and let reduce again, by roughly 1/3. Taste and season to your likings.

    In a cooking pot, put all the vegetables and the well coloured meat. Make sure to cover everything with a lid and/or with aluminium foil.

    Cook everything for 2h 30mins at 300F

    Once all cooked, fray the beef out with a fork and reserve it in the fridge

    Strain all the juice that was in the cooking plate and let it all reduce slowly. Reserve.

  • Foamed milk

    Whether in the oven or in a pan, gently colour the hazelnuts, then mix them all up with the milk & cream. Bring to a simmer but not to a boil. Mix everything and let the blend cool down. Sieve.

    Pour the mixture inside a syphon and incorporate one cartridge. Reserve it inside and medium tempered water bath, also called a bain-marie (make sure it doesn't go above 60C).

     

  • Ravioli/Assemblage

    In a kitchenaid, pour all the ingredients altogether and mix them all well until homegeneous - this should take 10mins.

    Saran wrap it then put it in the fridge for a good 2 hours before doing anything else.

    With a rolling mill, lay down the pasta sheets on a clean count while delicately flouring them. With a cookie cutter, cut the pasta into the desired shape.

    For the ravioli, take 2 pasta circles and put a tablespoon of mixture at the very center on one of them. With a brush, lightly put some water all around the pasta circle just before closing it with another one.

    3 per invite should be enough and make sure to dry them a little before blenching them into a salted boiling water for 3mins.

    Lastly, in a deep plate, lay down the ravioli and then pour some cooking juice all over. Then some foamed milk here and there. Finishing touch is green sprouts and parmesan shavings.

     

     

Micro-greens/sprouts; Very interesting and somewhat trendy still, but make sure they are on par, tastewise, with what you are serving it with!

Class with similar recipe

Wednesday, November 27th18:00 to 21:00
Quebec city
85$ / pers.
AUTHENTICITY OF HOMEMADE

AUTHENTICITY OF HOMEMADE

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