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

Beef brisket ragu with savoury semolina and wilted spinach. Beef brisket ragu with savoury semolina and wilted spinach is something which I've loved my entire life. They're nice and they look fantastic. To get started with this particular recipe, we must first prepare a few components.

It is one of my favorites. This time, I am going to make it a bit unique. Beef brisket ragu with savoury semolina and wilted spinach is. You can have Beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Beef brisket ragu with savoury semolina and wilted spinach

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

Steps 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. Beef brisket ragu with savoury semolina and wilted spinach is one of the most well liked of recent trending foods on earth.

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

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.

It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. Beef brisket ragu with savoury semolina and wilted spinach is something which I've loved my whole life. They are fine and they look wonderful. Namakpare Hello everybody, it's me again, Dan, welcome to our recipe page.