Beef brisket ragu with savoury semolina and wilted spinach
Beef brisket ragu with savoury semolina and wilted spinach

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites food recipes. 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 popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Beef brisket ragu with savoury semolina and wilted spinach is something which I’ve loved my whole life. They’re fine and they look wonderful.

Try this Italian favourite, ragu sauce made with brisket beef, red wine & panchetta. Discover more hearty & delicious Italian recipes at Tesco Real Season the brisket well and fry the pieces quickly in batches until browned. Deglaze the pan by pouring in a little of the wine and scraping the.

To begin with this particular 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 can achieve that.

The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
  1. Prepare beef brisket
  2. Prepare beef stock
  3. Take onion
  4. Take carrot
  5. Take fennel
  6. Make ready red wine
  7. Get fresh thyme
  8. Make ready Salt
  9. Get passata
  10. Get star anise
  11. Get Few mixed colour peppercorns
  12. Get garlic
  13. Get bay leaves
  14. Get For semolina
  15. Get semolina
  16. Prepare chicken stock
  17. Take 0 fat greek yoghurt
  18. Prepare To finish
  19. Prepare spinach
  20. Make ready Grated parmesan
  21. Make ready Flat leaf parsley

The layers of lasagna noodles, ground beef, ricotta cheese, and spinach are topped with a unique creamy tomato sauce, along with Parmesan and mozzarella cheeses. Place beef Brisket Flat in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Try this spin on a classic Southern coffee based gravy in a savory stew made with tender pieces of beef, potatoes, mushrooms and carrots.

Steps to make Beef brisket ragu with savoury semolina and wilted spinach:
  1. In a large skillet brown trimmed and seasoned meat from both sides on little bit of olive oil.
  2. 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.
  3. 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
  4. 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.
  5. In a seperate pot bring little bit of water to boil and cook spinach.
  6. Pour a layer of semolina on a plate. Then goes ragu and spinach. Finish with parmesan and parsley

Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry.

So that’s 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’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!