Hey everyone, hope you’re having an incredible day today. 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’m gonna 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 current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Beef brisket ragu with savoury semolina and wilted spinach is something that I have loved my whole life. They’re nice and they look fantastic.
Brisket simmers with onions and apple cider while a savory mixture of apples, onions, cranberries Place beef Brisket Flat in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper Spinach adds a fresh boost to this beefy soup that's just as classic as it is chock-full of flavor. I recently dined at a favorite Italian joint, where I enjoyed a mind-blowing dish of braised oxtails heaped over semolina gnocchi.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Get 1 kg beef brisket
- Take 320 ml beef stock
- Make ready 1 onion
- Get 1,5 carrot
- Take 1 fennel
- Take 250 ml red wine
- Make ready 1 sprig fresh thyme
- Take Salt
- Prepare 250 ml passata
- Take 3 star anise
- Take Few mixed colour peppercorns
- Make ready 4 cloves garlic
- Take 3 bay leaves
- Prepare For semolina
- Take 1 cup semolina
- Take 300 ml chicken stock
- Make ready 2 tbsp 0 fat greek yoghurt
- Prepare To finish
- Prepare 150 g spinach
- Take Grated parmesan
- Get Flat leaf parsley
Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very. 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.
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
Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts. Grate in about an eighth of a nutmeg and mix well. DIRECTIONS Combine spinach, onions and eggs in a large salad bowl. SOMETHING COZY - Beef Brisket Ragu w' eggs - the perfect start to any winter morning!
So that’s going to wrap it 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 can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
