Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Beef brisket ragu with savoury semolina and wilted spinach is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Prepare 1 kg beef brisket
- Make ready 320 ml beef stock
- Prepare 1 onion
- Make ready 1,5 carrot
- Get 1 fennel
- Take 250 ml red wine
- Take 1 sprig fresh thyme
- Make ready Salt
- Get 250 ml passata
- Make ready 3 star anise
- Prepare Few mixed colour peppercorns
- Take 4 cloves garlic
- Make ready 3 bay leaves
- Prepare For semolina
- Prepare 1 cup semolina
- Make ready 300 ml chicken stock
- Take 2 tbsp 0 fat greek yoghurt
- Take To finish
- Get 150 g spinach
- Take Grated parmesan
- Make ready 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 this up for this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
