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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef brisket ragu with savoury semolina and wilted spinach is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something which I have loved my whole life.

Now return the brisket to the pan with the remaining ingredients, except the basil and Parmesan. Bring to the boil, then immediately reduce the heat to a very gentle simmer. Then mix well and season if necessary.

To get started with this recipe, we have to 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 can achieve that.

The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
  1. Take 1 kg beef brisket
  2. Take 320 ml beef stock
  3. Get 1 onion
  4. Prepare 1,5 carrot
  5. Get 1 fennel
  6. Take 250 ml red wine
  7. Prepare 1 sprig fresh thyme
  8. Make ready Salt
  9. Take 250 ml passata
  10. Make ready 3 star anise
  11. Prepare Few mixed colour peppercorns
  12. Prepare 4 cloves garlic
  13. Take 3 bay leaves
  14. Take For semolina
  15. Make ready 1 cup semolina
  16. Make ready 300 ml chicken stock
  17. Make ready 2 tbsp 0 fat greek yoghurt
  18. Make ready To finish
  19. Get 150 g spinach
  20. Make ready Grated parmesan
  21. Take Flat leaf parsley

I had no other pasta then fussili or shels so decided to go more extreme serving with savoury semolina. Richness of ragu went really well with 'creamy' semolina. Added wilted spinach as I think main course w. Stir until the sauce is thick enough to coat the pasta.

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

Add beef a few pieces at a time and sear on all sides. Place beef in lightly greased slow cooker. In a medium bowl, stir together garlic, onion, celery, carrots, crushed tomatoes, tomato paste, beef broth, thyme, oregano, bay leaves and sugar. Pour over roast in slow cooker. Cover and cook on low until beef is tender and shreds easily with a fork.

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