Hello, I’m Joana. Today, I’m gonna show you how to prepare beef brisket ragu with savoury semolina and wilted spinach recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something which I have loved my entire life.
To get started with this particular recipe, we must first 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 can achieve 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
- Prepare 1 onion
- Take 1,5 carrot
- Prepare 1 fennel
- Take 250 ml red
- Take 1 sprig fresh thyme
- Prepare Salt
- Get 250 ml passata
- Take 3 star anise
- Take Few mixed colour peppercorns
- Get 4 cloves garlic
- Prepare 3 bay leaves
- Take For semolina
- Get 1 cup semolina
- Prepare 300 ml chicken stock
- Prepare 2 tbsp 0 fat greek yoghurt
- Get To finish
- Take 150 g spinach
- Get Grated parmesan
- Get Flat leaf parsley
Steps 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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