Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something that I have loved my entire life.
To begin with this recipe, we have to 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:
- Prepare 1 kg beef brisket
- Make ready 320 ml beef stock
- Get 1 onion
- Take 1,5 carrot
- Make ready 1 fennel
- Prepare 250 ml red wine
- Prepare 1 sprig fresh thyme
- Make ready Salt
- Prepare 250 ml passata
- Take 3 star anise
- Take Few mixed colour peppercorns
- Prepare 4 cloves garlic
- Make ready 3 bay leaves
- Make ready For semolina
- Take 1 cup semolina
- Prepare 300 ml chicken stock
- Prepare 2 tbsp 0 fat greek yoghurt
- Take To finish
- Make ready 150 g spinach
- Make ready Grated parmesan
- Get Flat leaf parsley
Brisket simmers with onions and apple cider while a savory mixture of apples, onions. Heat the olive oil in a large ovenproof saucepan over a high heat. Season the meat and sear in batches until browned, then set aside. Add the leeks, garlic, fennel seeds, bay leaves and rosemary to the same pan and cook until softened.
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 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
Season the meat and sear in batches until browned, then set aside. Add the leeks, garlic, fennel seeds, bay leaves and rosemary to the same pan and cook until softened. This is one of my favourite recipes of all time, even with its whopping four hour cooking time. Not one for the mid-week dinner but I have passed many a lazy Sunday afternoon occasionally stirring a pot full of this gorgeous ragu and perhaps "tasting for seasoning" just a little too often. Unroll the beef brisket - if it won't fit into the base of your casserole, cut it in half.
So that is going to wrap this up for this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
