Hey everyone, I hope you’re having an incredible day today. 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. This time, I’m gonna make it a bit unique. This will be really delicious.
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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. Deglaze the pan by pouring in a little of the wine and scraping the.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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
- Get 320 ml beef stock
- Make ready 1 onion
- Prepare 1,5 carrot
- Get 1 fennel
- Prepare 250 ml red wine
- Get 1 sprig fresh thyme
- Take Salt
- Get 250 ml passata
- Take 3 star anise
- Get Few mixed colour peppercorns
- Prepare 4 cloves garlic
- Take 3 bay leaves
- Prepare For semolina
- Take 1 cup semolina
- Prepare 300 ml chicken stock
- Make ready 2 tbsp 0 fat greek yoghurt
- Get To finish
- Take 150 g spinach
- Prepare Grated parmesan
- Prepare Flat leaf parsley
The layers of lasagna noodles, ground beef, ricotta cheese, and spinach are topped with a unique creamy tomato sauce, along with Parmesan and mozzarella cheeses. Place beef Brisket Flat in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Try this spin on a classic Southern coffee based gravy in a savory stew made with tender pieces of beef, potatoes, mushrooms and carrots.
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
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. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry.
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