Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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. I'm so in love with this Braised Beef Ragu and Creamy Parmesan Polenta Recipe!
Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. 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 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 cook it.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Take 1 kg beef brisket
- Prepare 320 ml beef stock
- Prepare 1 onion
- Prepare 1,5 carrot
- Make ready 1 fennel
- Make ready 250 ml red wine
- Take 1 sprig fresh thyme
- Prepare Salt
- Prepare 250 ml passata
- Prepare 3 star anise
- Make ready Few mixed colour peppercorns
- Take 4 cloves garlic
- Get 3 bay leaves
- Get For semolina
- Take 1 cup semolina
- Make ready 300 ml chicken stock
- Get 2 tbsp 0 fat greek yoghurt
- Take To finish
- Get 150 g spinach
- Prepare Grated parmesan
- Prepare Flat leaf parsley
Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Place beef Brisket Flat in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired.
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
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. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides.
So that’s going to wrap it up with this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
