Good Idea to Homemade Perfect Beef brisket ragu with savoury semolina and wilted spinach

Wishing to dine Beef brisket ragu with savoury semolina and wilted spinach a best restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with useful ways on cooking a Beef brisket ragu with savoury semolina and wilted spinach like a famous chef made.

We hope you got insight from reading it, now let's go back to beef brisket ragu with savoury semolina and wilted spinach recipe. To make beef brisket ragu with savoury semolina and wilted spinach you need 21 ingredients and 6 steps. Here is how you do it.

To cook an extraordinary Beef brisket ragu with savoury semolina and wilted spinach, below are the ingridients required:

1. Take 1 kg of beef brisket.
2. You need 320 ml of beef stock.
3. Provide 1 of onion.
4. Prepare 1,5 of carrot.
5. Get 1 of fennel.
6. Provide 250 ml of red wine.
7. Use 1 sprig of fresh thyme.
8. Get of Salt.
9. Get 250 ml of passata.
10. You need 3 of star anise.
11. Provide of Few mixed colour peppercorns.
12. Prepare 4 cloves of garlic.
13. Take 3 of bay leaves.
14. Use of For semolina.
15. Provide 1 cup of semolina.
16. Provide 300 ml of chicken stock.
17. Get 2 tbsp of 0 fat greek yoghurt.
18. Prepare of To finish.
19. You need 150 g of spinach.
20. Provide of Grated parmesan.
21. Prepare of Flat leaf parsley.

After preparing the components, now you are ready to prepare your tasty Beef brisket ragu with savoury semolina and wilted spinach by following the guidances below:

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.

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. Add the brisket to the pan and brown well on both sides. Toss in the mushrooms and cook until they are soft and wilted.

Recipe : Beef brisket ragu with savoury semolina and wilted spinach

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step by step to make Beef brisket ragu with savoury semolina and wilted spinach

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