Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, beef brisket ragu with savoury semolina and wilted spinach. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
BEST LASAGNA RECIPE with hand made semolina pasta sheets This is your typical good all American, East Cost, lasagna. However, this lasagna is made with. Try this Italian favourite, ragu sauce made with brisket beef, red wine & panchetta.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Beef brisket ragu with savoury semolina and wilted spinach is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Take 1 kg beef brisket
- Prepare 320 ml beef stock
- Get 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
- Prepare 3 bay leaves
- Get For semolina
- Prepare 1 cup semolina
- Prepare 300 ml chicken stock
- Prepare 2 tbsp 0 fat greek yoghurt
- Prepare To finish
- Get 150 g spinach
- Make ready Grated parmesan
- Get Flat leaf parsley
Gradually whisk in semolina and cook, whisking, until very. I recently dined at a favorite Italian joint, where I enjoyed a mind-blowing dish of braised oxtails heaped over semolina gnocchi. I decided to make my ragu using pork shoulder and bacon (two of my favorite ingredients!), as well as cider vinegar for a bit of Southern flair. The quick dish Milk, wine and beef?
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. 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
Don't knock it until you've tried it in this beautifully balanced pasta sauce. Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag. Combine the Merlot and balsamic vinegar; pour in with the steak. However, the ragu wasn't without problems.
So that’s going to wrap it up with this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
