Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something which I’ve loved my entire life.
Great recipe for Beef brisket ragu with savoury semolina and wilted spinach. I put on brisket on slow cooking in the morning and finished it and served it for dinner. I had no other pasta then fussili or shels so decided to go more extreme serving with savoury semolina. Beef brisket ragu with savoury semolina and wilted spinach Hello everybody, I hope you are having an amazing day today.
To begin with this particular recipe, we must prepare a few components. You can have beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Make ready 1 kg beef brisket
- Get 320 ml beef stock
- Make ready 1 onion
- Prepare 1,5 carrot
- Get 1 fennel
- Take 250 ml red wine
- Make ready 1 sprig fresh thyme
- Prepare Salt
- Make ready 250 ml passata
- Take 3 star anise
- Prepare Few mixed colour peppercorns
- Prepare 4 cloves garlic
- Take 3 bay leaves
- Make ready For semolina
- Make ready 1 cup semolina
- Take 300 ml chicken stock
- Prepare 2 tbsp 0 fat greek yoghurt
- Prepare To finish
- Get 150 g spinach
- Make ready Grated parmesan
- Get Flat leaf parsley
Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Beef brisket ragu with savoury semolina and wilted spinach is something that I've loved my entire life.
Instructions to make Beef brisket ragu with savoury semolina and wilted spinach:
- In a large skillet brown trimmed and seasoned meat from both sides on little bit of olive oil.
- Add chopped onions, carrots, garlic and fennel and sear it little bit as well. Cover with beef stock and red wine. Ad bay leaves, star anise, thyme and peppercorns.
- Let it simmer for 5 - 6 hours. Take beef out and strain stock getting rid of all the veg and herbs. Put beef and stock back to skillet and add carrots shavings from 0,5 carrot. Top it up with water if necessary. Simmer for another 30 min. Beef should be falling apart now. Add passata and cook it further until sauce is thick
- In a seperate pot heat up chicken stock and when starts to boil whisk semolina in. Take it off from heat and add yoghurt to it.
- In a seperate pot bring little bit of water to boil and cook spinach.
- Pour a layer of semolina on a plate. Then goes ragu and spinach. Finish with parmesan and parsley
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