Recipe for leftovers: turn braised beef into beef ravioli

Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee

With a little imagination, leftovers can be just as delicious as the dish they originally came from, albeit in a different way. I once made braised beef cooked with lots of onion for dinner guests then froze the excess. A few weeks later, I turned the remains into ravioli.

This should serve four or five normal eaters, with enough left over for the ravioli recipe that follows.

Ask the butcher for a nice piece of brisket that has a thin layer of fat on the exterior and meat that's well-marbled with fat and collagen. If it's too lean, the sauce won't be rich enough (the collagen adds body) and the meat will be tougher.