Blend and Extend Braised Beef Cheek with Portabella Mushroom Ravioli with Beer Consomme

This Blend & Extend recipe was developed for FBC2014 by Executive Chef Ned Bell of Four Seasons Vancouver and YEW Seafood + Bar.

Prep Time: 1 hr. | Cook Time: 3 hrs. 30 mins. | Serves: 4
Tip: For this recipe it is best to braise the beef cheeks and make the mushroom broth one day in advance.


1/2lb beef cheek, excess fat trimmed off
2cups beef stock
2cups water
3pc Portabella mushrooms, stems and gills removed, coarsely chopped
1pc medium white onion, coarsely chopped
1pc carrot, coarsely chopped
1stalk celery, coarsely chopped
1pc small tomato, coarsely chopped
4clove garlic, crushed
2tbsp grated parmesan
1pc egg, lightly whisked (egg wash)
1sprig thyme
1tbsp flour, for dusting
1/2lb pasta dough, rolled thin as possible, and cut into 3” rounds
1btl your favourite dark lager beer
1/2cup red wine
Olive Oil
Salt & Pepper


1. Preheat oven to 300 F
2. Season the beef cheeks with salt and pepper. Place a large saucepot on medium high heat, add one tablespoon of olive oil, and brown both sides of the beef cheeks. Remove the beef cheeks from the pot and reduce the heat to medium, add half of each of the carrot, onion, celery and garlic, brown the vegetables off in the pan then deglaze with the red wine. When the wine has reduced by two thirds add the stock, tomato, thyme and beef cheeks back into the pot.
3. Bring the pot of beef cheeks to a low simmer, cover and place in the oven for 2-3 hours or until cheeks are fork tender.
4. While the cheeks are cooking heat a tablespoon of olive oil on high heat in another sauce pot. Saute the mushrooms in the sauce pot until they are golden brown and tender. Remove half of the mushrooms and put aside.
5. Lower the heat and add the remaining onion, carrot, celery and garlic to the pot with the mushrooms, cook until the onions are translucent.  Add the water to the pot and simmer the mushrooms and vegetables slowly for one hour, strain the stock and keep aside.
6. When the cheeks are ready remove them from the liquid and allow them to cool, strain the broth and keep it aside. Add some of the beef cheek braising liquid to the mushroom broth for body and flavor.
7. Shred the beef cheeks along with the reserved sautéed mushrooms, mix them together and season with salt and pepper to taste. Add the parmesan cheese to the shredded cheeks and a splash or two of the leftover braising liquid. (this is your ravioli filling)
8. Lay out the pasta rounds on a lightly floured surface and place a spoonful of the cheek filling on top of half of them. Brush the remaining pasta rounds with the egg wash and place on top of the cheeks, pinching the edges of the dough together to create your raviolis.
9. Blanch the raviolis in boiling, salted water for 2 minutes or until pasta is tender.
10. Heat the mushroom/beef broth until it boils, add the beer to taste and serve over the cooked raviolis.