RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1017
| View Recipe |
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| Recipe Name: |
Beef Raviolis in a Three Onion Broth |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This recipe uses the leftovers from Beef and Shiitake Stew.
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Ingredients:
0.5 Cup wine, dry red
-1 fl oz oil, olive for cooking
1 to taste salt and pepper
-1 fl oz oil, truffle white
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Directions:
Use the leftovers from the Beef and Shiitake Stew.
In a saucepan coated with oil, caramelize the onions, shallots and scallions. Season then Douglas with red wine. Reduce red wine fully then add chicken stock and thyme. Slowly reduce broth by 20 percent. Check for seasoning.
Beat together the egg and water to make an eggwash.
In a food processor, pulse the stew into little pieces. Do not over pulse into a mousse. Lay out wonton skins and brush all sides with eggwash. Spoon small mound of stew in the middle of the wonton and place second skin on top. Press firmly together, making sure to expel all air out of the wontons.
In 2 quarts of salted, boiling water, blanch raviolis until cooked through.
Plate raviolis into the broth. Garnish with truffle oil and chives. |
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Beef and Shiitake Stew on Garlic Mashers
(Add to shopping list) :
2 Large onion, red diced
1 Tablespoon ginger root minced
0.33 Cup soy sauce, naturally brewed
1 to taste salt and pepper
1 to taste oil, olive
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Directions:
In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot.
In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper.
Deglaze with rice wine (mirin) and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover.
Cook for 2 to 2 ½ hours until meat is tender.
In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy. |
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| Nutrition per Serving: |
| Calories: |
209 |
Total Carbs: |
17.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
58.0 |
Fat: |
10.1 |
Protein: |
5.75 |
| Fiber: |
1.25 |
Sodium: |
27.00 |
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