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

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