Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites food recipes. This time, I am going to 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 recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something that I have loved my whole life.
BEST LASAGNA RECIPE with hand made semolina pasta sheets This is your typical good all American, East Cost, lasagna. However, this lasagna is made with. Try this Italian favourite, ragu sauce made with brisket beef, red wine & panchetta. Discover more hearty & delicious Italian recipes at Tesco Real Season the brisket well and fry the pieces quickly in batches until browned.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Get 1 kg beef brisket
- Prepare 320 ml beef stock
- Make ready 1 onion
- Get 1,5 carrot
- Make ready 1 fennel
- Make ready 250 ml red wine
- Prepare 1 sprig fresh thyme
- Take Salt
- Take 250 ml passata
- Make ready 3 star anise
- Get Few mixed colour peppercorns
- Take 4 cloves garlic
- Take 3 bay leaves
- Take For semolina
- Prepare 1 cup semolina
- Get 300 ml chicken stock
- Get 2 tbsp 0 fat greek yoghurt
- Take To finish
- Prepare 150 g spinach
- Take Grated parmesan
- Make ready Flat leaf parsley
Pour over spinach mixture; toss gently. 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. However, the ragu wasn't without problems.
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
Stir in beef broth, tomato sauce, and wine. However, the ragu wasn't without problems. Despite my having turned down the flame here and there, the sauce at the bottom of the pot scorched over the Flavor-enhancing compounds found in certain foods, including anchovies and tomato paste, boost the savoriness of our ragu without masking any. Learn how to wilt spinach for delicious recipes such as spinach soup, veggie wellington or mousses with Great British Chefs. Season the brisket generously with salt.
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