Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Beef brisket ragu with savoury semolina and wilted spinach is something that I’ve loved my whole life. They’re nice and they look fantastic.
This beef Brisket is as flavorful as can be. Carrots and dried plums make for the perfect autumn accompaniment to this roast. Spinach adds a fresh boost to this beefy soup that's just as classic as it is chock-full of flavor.
To get started with this recipe, we must 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 that.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Take 1 kg beef brisket
- Get 320 ml beef stock
- Take 1 onion
- Make ready 1,5 carrot
- Take 1 fennel
- Prepare 250 ml red wine
- Get 1 sprig fresh thyme
- Prepare Salt
- Make ready 250 ml passata
- Take 3 star anise
- Prepare Few mixed colour peppercorns
- Prepare 4 cloves garlic
- Make ready 3 bay leaves
- Take For semolina
- Get 1 cup semolina
- Get 300 ml chicken stock
- Make ready 2 tbsp 0 fat greek yoghurt
- Get To finish
- Make ready 150 g spinach
- Get Grated parmesan
- Take Flat leaf parsley
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. I decided to make my ragu using pork shoulder and bacon (two of my favorite ingredients!), as well as cider vinegar for a bit of Southern flair.
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 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
Baby spinach gets treated to a light sauté with lots of whole smashed garlic cloves in this super-quick recipe. Baby spinach is so convenient and easy to cook whether eaten raw in salads, boiled in soups and stews, or simple sauteed with garlic and olive oil, as I did here. This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium.
So that is going to wrap this up for this special food beef brisket ragu with savoury semolina and wilted spinach recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
