Braised Beef Short Rib
- 3x beef short ribs (obtain from your local butcher)
- 1 carrot, roughly chopped
- 1/2 onion, roughly chopped
- 2 stalks celery, roughly chopped
- 2 bay leaves
- thyme sprigs
- hot beef stock (enough to cover)
- 1 Tbsp tomato paste
- splash of red wine
- 250g flour (plus extra, for dusting)
- 2 whole eggs
- 2 egg yolks
- 1 tsp olive oil
Tortellini & New Season Veg
- pasta dough
- 1xkg chevre de bouche (goat's cheese) or feta (plus extra, to serve)
- 2 stalks asparagus
- 1 radish
- 3 sprigs watercress
- olive oil
- 80g braised beef rib
- 25g butter
- 5g hazelnuts, chopped
- 1 lemon (juice of 1/4)
To braise beef short rib
Sauté carrot, onion and celery in oil. Add bay leaves and thyme sprigs then pour into a pan or crockpot bowl. Place beef rib on top of vegetables. Cover with hot beef stock then add tomato paste and red wine. Braise for 4 hours in the oven or in a crockpot overnight (or 6-8 hours) until beef is tender. Cool and remove from liquor.
To make pasta dough
Sift the flour and salt together into a large bowl. Make a well in the centre. Place the eggs, egg yolks and olive oil in a bowl and beat together with a fork. Pour into the flour well and using a spoon, combine with flour.
Tip dough mixture onto a floured surface and using your hands, bring the dough together and knead for 5 minutes or until smooth and elastic. Form into a disc, wrap in plastic film and set aside for 30 minutes to rest.
Using a rolling pin, roll the dough out to flatten slightly. Set a pasta machine on the widest setting and lightly dust the rollers with flour. Feed the dough through the machine. Reduce the settings one notch at a time and feed the dough through each setting. If the dough becomes sticky, lightly rub flour onto both sides of the pasta sheet.
When you reach the second-last setting, fold the pasta sheet into thirds (this is called a book fold), then turn it 90° and feed the dough through the machine, starting on the widest setting again and working through to the second-last setting.
To make tortellini
To form tortellini, cut rounds from pasta dough and brush with egg wash. Place goat's cheese in centre and fold in half. Form tortellini shape. Cook tortellini in boiling salted water until tender.
Peel asparagus then blanch in boiling salted water.
Cut radish into julienne and place in a bowl with the watercress. Dress with olive oil. Season.
Heat sliced beef in reduced cooking liquor. Once heated, arrange on a plate with asparagus.
Heat butter in a pan until it starts to brown. Add chopped hazelnuts and squeeze lemon juice in. Toss tortellini into pan, then plate. Spoon over butter. Crumble goat's cheese over the top and spoon on some of the hot cooking liquor. Garnish with radish and watercress and serve.