Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, beef brisket ragu with savoury semolina and wilted spinach. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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 meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Beef brisket ragu with savoury semolina and wilted spinach is something which I’ve loved my entire life.
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 begin with this recipe, we must 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 that.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Make ready 1 kg beef brisket
- Make ready 320 ml beef stock
- Make ready 1 onion
- Get 1,5 carrot
- Make ready 1 fennel
- Prepare 250 ml red wine
- Make ready 1 sprig fresh thyme
- Get Salt
- Make ready 250 ml passata
- Take 3 star anise
- Take Few mixed colour peppercorns
- Prepare 4 cloves garlic
- Get 3 bay leaves
- Get For semolina
- Get 1 cup semolina
- Take 300 ml chicken stock
- Get 2 tbsp 0 fat greek yoghurt
- Get To finish
- Make ready 150 g spinach
- Take Grated parmesan
- Prepare 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 with this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
