Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare 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 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 recently dined at a favorite Italian joint, where I enjoyed a mind-blowing dish of braised oxtails heaped over semolina gnocchi.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Beef brisket ragu with savoury semolina and wilted spinach is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Take 1 kg beef brisket
- Get 320 ml beef stock
- Get 1 onion
- Get 1,5 carrot
- Prepare 1 fennel
- Make ready 250 ml red wine
- Get 1 sprig fresh thyme
- Prepare Salt
- Take 250 ml passata
- Prepare 3 star anise
- Take Few mixed colour peppercorns
- Make ready 4 cloves garlic
- Take 3 bay leaves
- Prepare For semolina
- Take 1 cup semolina
- Get 300 ml chicken stock
- Take 2 tbsp 0 fat greek yoghurt
- Take To finish
- Get 150 g spinach
- Take Grated parmesan
- 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:
- 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
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’s going to wrap this up for this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thank you very much for reading. I’m confident you can make this at home. There is 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, friends and colleague. Thank you for reading. Go on get cooking!
