Monaco-Style Ravioli

Credit: Didier Loire
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Ingredients (8 people)


Step 1: Beef Daube

Cut the beef shin into large pieces. Chop the carrots, celery, onions and garlic into a coarse mirepoix. Quarter the tomatoes.

Brown the beef on all sides in some oil in a large sauté pan.

Flambé the wine to remove the alcohol. Add the aromatics, and sweat for a few minutes, then moisten with the flambéed red wine. Let a third of the red wine evaporate, add the veal stock, and braise in a 355°F (180°C) oven for 3 hours .

Check the meat to ensure that it is cooked, and remove it from the pan.

Skim the fat from the sauce, reduce and season as needed, and strain through a fine-meshed chinois.

Shred the meat, going with the grain, and set aside.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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