Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, beef brisket ragu with savoury semolina and wilted spinach. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Beef brisket ragu with savoury semolina and wilted spinach is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first 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:
- Take 1 kg beef brisket
- Take 320 ml beef stock
- Make ready 1 onion
- Take 1,5 carrot
- Take 1 fennel
- Prepare 250 ml red wine
- Prepare 1 sprig fresh thyme
- Take Salt
- Prepare 250 ml passata
- Get 3 star anise
- Get Few mixed colour peppercorns
- Prepare 4 cloves garlic
- Prepare 3 bay leaves
- Get For semolina
- Make ready 1 cup semolina
- Take 300 ml chicken stock
- Get 2 tbsp 0 fat greek yoghurt
- Take To finish
- Take 150 g spinach
- Prepare Grated parmesan
- Prepare 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’s going to wrap it 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 will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
