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recette, facile, raviolis, boeuf braisé, champignons sauvage, bière noire



- 1 chuck roast of about 1 pound
- 473 ml dark beer
- 900 ml beef stock
- 400 g wild mushrooms chopped
- 1 onion chopped finely
- 2 carrots diced
- 2 celery chopped finely
- 1 tbsp garlic chopped finely
- 2 tbsp. tablespoons Firebarns Rum & Chipotle
- Salt and pepper
- 100 g Parmesan shavings
- Sprouts or lamb's lettuce for garnish

Pasta ingredients:

- 6 eggs
- 2 ½ cups flour
- 2 tsp. salt
- 3 tbsp. olive oil


- In a large saucepan over high heat, grill the piece of meat on each side. Remove from pan and set aside;
- In the same pan, add onion, carrots, celery and mushrooms, heat over medium heat for about 5 minutes;
- Deglaze with black beer, add beef broth, garlic and Firebarns Rum & Chipotle and heat for about 5 minutes;
- Add the beef, cover and bake at 300 F for 3 hours;
- Remove the beef from the broth, shred and set aside;
- Return the pot to the stove and over high heat, reduce the broth by half (about 10 minutes) and set aside.

Preparation for pasta:

- Using a stand mixer or by hand, mix the ingredients until a ball of dough is obtained (by hand, knead the dough for about 10 minutes until smooth, elastic and not "sticky";
- Wrap the ball of dough with plastic wrap and let rest for about 30 minutes;
- Cut the ball into 4 parts. Using a rolling pin or machine, roll out the dough so that it is thin and easy to work with;
- On a floured work surface, place 1 tsp. of beef (formed into small balls) on top of the dough every 10 cm or so to allow enough room for each ravioli to be made;
- Add a second layer of dough on top and seal each small ball well with your fingers to ensure the ravioli are well closed;
- Using a cookie cutter, cut the ravioli into small disks. Repeat with remaining parts of pasta;
- Cook ravioli in boiling salted water for about 5-7 minutes or until al dente. Drain well;
- Serve with the broth reduction, parmesan shavings, salt and pepper and some greens.

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