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

Hello everybody, hope you are 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. For mine, I will make it a little 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 foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Beef brisket ragu with savoury semolina and wilted spinach is something which I have loved my entire life. They are nice and they look fantastic.

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. I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich.

To begin 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 can achieve it.

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

Deglaze the pan by pouring in a little of the wine and scraping the. Tender beef brisket roasts for hours until tender in an easy, savory sauce flavored with tomato and red wine. Stir in beef broth, tomato sauce, and wine. Season the brisket generously with salt.

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

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. Add the balsamic vinegar and reduce it by half.

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