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

Hey everyone, it is Drew, welcome to our recipe page. 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. This time, I will make it a bit unique. 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’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Beef brisket ragu with savoury semolina and wilted spinach is something that I have loved my whole life.

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 recently dined at a favorite Italian joint, where I enjoyed a mind-blowing dish of braised oxtails heaped over semolina gnocchi.

To begin with this particular 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 can achieve it.

The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
  1. Make ready 1 kg beef brisket
  2. Prepare 320 ml beef stock
  3. Make ready 1 onion
  4. Take 1,5 carrot
  5. Get 1 fennel
  6. Take 250 ml red wine
  7. Take 1 sprig fresh thyme
  8. Make ready Salt
  9. Make ready 250 ml passata
  10. Prepare 3 star anise
  11. Take Few mixed colour peppercorns
  12. Make ready 4 cloves garlic
  13. Take 3 bay leaves
  14. Make ready For semolina
  15. Get 1 cup semolina
  16. Take 300 ml chicken stock
  17. Prepare 2 tbsp 0 fat greek yoghurt
  18. Get To finish
  19. Make ready 150 g spinach
  20. Get Grated parmesan
  21. Get Flat leaf parsley

Stir in beef broth, tomato sauce, and wine. 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.

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

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. Brisket is the cut of beef that I like best, it is also a cut that needs long hours of braising to get it tender. It is made from fermented soybeans, garlic, ginger, and sesame seeds.

So that is going to wrap this up for this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!