Hi, I am Joana. Today, I will show you a way to make beef brisket ragu with savoury semolina and wilted spinach recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little 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 favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Get 1 kg beef brisket
- Prepare 320 ml beef stock
- Get 1 onion
- Take 1,5 carrot
- Get 1 fennel
- Prepare 250 ml
- Prepare 1 sprig fresh thyme
- Take Salt
- Take 250 ml passata
- Make ready 3 star anise
- Take 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
- Make ready 2 tbsp 0 fat greek yoghurt
- Prepare To finish
- Get 150 g spinach
- Make ready 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 . 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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