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Heat the olive oil in a large ovenproof saucepan over a high heat. Season the meat and sear in batches until browned, then set aside. Add the leeks, garlic, fennel seeds, bay leaves and rosemary to the same pan and cook until softened.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Beef brisket ragu with savoury semolina and wilted spinach is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to 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
- Get 320 ml beef stock
- Make ready 1 onion
- Take 1,5 carrot
- Get 1 fennel
- Get 250 ml red wine
- Get 1 sprig fresh thyme
- Take Salt
- Take 250 ml passata
- Take 3 star anise
- Take Few mixed colour peppercorns
- Get 4 cloves garlic
- Make ready 3 bay leaves
- Prepare For semolina
- Make ready 1 cup semolina
- Prepare 300 ml chicken stock
- Make ready 2 tbsp 0 fat greek yoghurt
- Make ready To finish
- Take 150 g spinach
- Take Grated parmesan
- Take Flat leaf parsley
Add the spinach, sauce and half the reserved pasta cooking water to the pot of cooked pasta. Beef brisket or roast, simmered in crushed tomatoes, garlic, basil and oregano, seasoned with salt and pepper, and drowning in red wine. How can it not taste like heaven? Crush the tomatoes and add to the pot.
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
Add the brisket and bay leaves. Add the stock but leave the top third of the brisket above the liquid, you want it to be able to brown while roasting. When the brisket is finished, remove it from the pot and shred. Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once the water comes to a boil, add a generous amount of salt and cook pasta until al dente according to package directions.
Above is how to cook beef brisket ragu with savoury semolina and wilted spinach, very simple to make. Do the cooking levels correctly, relax and use your coronary heart then your cooking can be scrumptious. There are numerous recipes which you could attempt from this web site, please find what you need. When you like this recipe please share it with your friends. Glad cooking.
