Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beef brisket ragu with savoury semolina and wilted spinach. One of my favorites. For mine, I am going to make it a bit tasty. 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. 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.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Beef brisket ragu with savoury semolina and wilted spinach is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first 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 cook it.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Get 1 kg beef brisket
- Prepare 320 ml beef stock
- Prepare 1 onion
- Prepare 1,5 carrot
- Get 1 fennel
- Make ready 250 ml red wine
- Make ready 1 sprig fresh thyme
- Get Salt
- Make ready 250 ml passata
- Get 3 star anise
- Take Few mixed colour peppercorns
- Make ready 4 cloves garlic
- Get 3 bay leaves
- Take For semolina
- Make ready 1 cup semolina
- Take 300 ml chicken stock
- Make ready 2 tbsp 0 fat greek yoghurt
- Get To finish
- Take 150 g spinach
- Take Grated parmesan
- Make ready Flat leaf parsley
For mine, I'm gonna make it a little bit tasty. 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. 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.
So that is going to wrap this up for this special food beef brisket ragu with savoury semolina and wilted spinach recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
