Gastronomixs

Beef neck ravioli

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Beef neck ravioli

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Ingredients

1

kg

chuck eye roll/beef neck

3

 

shallots

150

g

carrot

150

g

celeriac

1

clove

garlic, grated

300

ml

jus de veau

500

ml

cream

0.5

bunch

parsley, chopped

80

 

wonton sheets

5

 

eggs

Preparation method

  • Vacuum pull the chuck eye roll and cook in the steamer at 90°C for five hours. Keep and set aside the cooking liquid and allow the meat to cool down.
  • Finely dice the shallot and finely brunoise the carrot and the celeriac. Sweat these vegetables with the finely grated garlic.
  • Cut the meat into cubes and add to the mixture.
  • Deglaze with the jus de veau and bouillon of the meat, reduce, and add the cream. Reduce again and season to taste.
  • Allow to cool and finish with the chopped parsley.
  • Lay down a series of wonton sheets and spoon enough filling on top.
  • Brush the edges of the sheets with the egg wash and place another wonton sheet on top.
  • Press the sheets together carefully, and use a cutter to cut out a circle.
  • Cook just before serving in boiling water flavoured with a little salt.

Serving suggestions

  • Serve with components of mushrooms and duck liver.
  • Serve with quick-steamed vegetables such as oxheart cabbage.

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