Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Beef brisket ragu with savoury semolina and wilted spinach. I put on brisket on slow cooking in the morning and finished it and served it for dinner. I had no other pasta then fussili or shels so decided to go more extreme serving with savoury semolina. Before you jump to Beef brisket ragu with savoury semolina and wilted spinach recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Prepare 1 kg beef brisket
- Take 320 ml beef stock
- Prepare 1 onion
- Take 1,5 carrot
- Get 1 fennel
- Prepare 250 ml red wine
- Take 1 sprig fresh thyme
- Prepare Salt
- Take 250 ml passata
- Prepare 3 star anise
- Take Few mixed colour peppercorns
- Get 4 cloves garlic
- Take 3 bay leaves
- Prepare For semolina
- Take 1 cup semolina
- Prepare 300 ml chicken stock
- Take 2 tbsp 0 fat greek yoghurt
- Get To finish
- Get 150 g spinach
- Make ready Grated parmesan
- Get Flat leaf parsley
For mine, I'm gonna make it a little bit tasty. Beef brisket ragu with savoury semolina and wilted spinach. This lasagna is made with a combination of spinach and ground beef. The layers of lasagna noodles, ground beef, ricotta cheese, and spinach Santapan Siang
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
This lasagna is made with a combination of spinach and ground beef. The layers of lasagna noodles, ground beef, ricotta cheese, and spinach Santapan Siang Beef brisket ragu with savoury semolina and wilted spinach ~ This lasagna is made with a combination of spinach and ground beef. 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. Brisket simmers with onions and apple cider while a savory mixture of apples, onions.
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