Recipe: Delicious Beef brisket ragu with savoury semolina and wilted spinach

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Beef brisket ragu with savoury semolina and wilted spinach

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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 cook beef brisket ragu with savoury semolina and wilted spinach you need 21 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Beef brisket ragu with savoury semolina and wilted spinach:

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

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.

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