Hi, I am Joana. Today, we’re going to make beef brisket ragu with savoury semolina and wilted spinach recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Beef brisket ragu with savoury semolina and wilted spinach Recipe
Beef brisket ragu with savoury semolina and wilted spinach is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Beef brisket ragu with savoury semolina and wilted spinach is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Get 1 kg beef brisket
- Get 320 ml beef stock
- Prepare 1 onion
- Make ready 1,5 carrot
- Take 1 fennel
- Make ready 250 ml red
- Make ready 1 sprig fresh thyme
- Prepare Salt
- Prepare 250 ml passata
- Make ready 3 star anise
- Get Few mixed colour peppercorns
- Make ready 4 cloves garlic
- Take 3 bay leaves
- Take For semolina
- Take 1 cup semolina
- Get 300 ml chicken stock
- Prepare 2 tbsp 0 fat greek yoghurt
- Make ready To finish
- Take 150 g spinach
- Prepare Grated parmesan
- Prepare Flat leaf parsley
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 . 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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