Thanks to sous-vide, this recipe prepares a traditional stew made in such a way that ensures the meat is always juicy and tender, rather than toughening it if it was boiled. 

Additionally, since it is cooked sous-vide, this stew is completely pasteurised and can be saved for up to a few weeks in the fridge!

Ravioli ingredients:

• 1kg oxtail
• 150ml red wine
• 70g onion
• 50g carrots
• 100g tomatoes
• 1 clove
• salt and pepper to taste
• 50g wonton dough/wonton wrappers
• 30g egg yolks
• 20g tomato paste

Bechamel ingredients:

• 500g milk
• 70g butter
• 70g flour
• salt and pepper to taste

Preparation:

First, season the pieces of oxtail with salt and pepper and brown them in the saucepan. Take out of saucepan when done and set aside. Next, brunoise the vegetables and fry them in the same saucepan where the meat was browned. Add red wine and wait for alcohol to evaporate, stirring occasionally (3-5 minutes).

Place meat and vegetable mix on tray. Set aside in the fridge to cool. Once cooled, place meat, vegetables and clove in a bag and vacuum pack at 100%. 

Cook bag in SmartVide for 24 hours at 75˚C (165˚F). After cooking for 24 hours, empty the bag into a tray to separate the pieces of oxtail. Chop the meat and discard the bones. Set aside. 

Strain the sauce from the tray and reduce in saucepan over a medium heat. 

Using the wonton wrappers/dough, stuff the ravioli with oxtail meat and press edges together firmly. 

Next, sauté butter and flour in saucepan over medium heat. Slowly add add milk whilst constantly stirring until mixture is smooth and creamy. Add salt and pepper to taste. 

Place ravioli in boiling water. Remove when cooked.

To serve:

On a plate, spoon bechamel sauce and place ravioli pieces on top. Add reduced oxtail sauce and the dish is ready to serve.