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Best Advice to Cooking 5-Star Beef brisket ragu with savoury semolina and wilted spinach

Wishing to eat Beef brisket ragu with savoury semolina and wilted spinach a best restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with helpful procedures on cooking a Beef brisket ragu with savoury semolina and wilted spinach like a famous chef made.

Beef brisket ragu with savoury semolina and wilted spinach

We hope you got benefit from reading it, now let's go back to beef brisket ragu with savoury semolina and wilted spinach recipe. To make beef brisket ragu with savoury semolina and wilted spinach you need 21 ingredients and 6 steps. Here is how you cook that.

To make an extraordinary Beef brisket ragu with savoury semolina and wilted spinach, here are the components needed:

  1. You need 1 kg of beef brisket.
  2. You need 320 ml of beef stock.
  3. Take 1 of onion.
  4. Take 1,5 of carrot.
  5. Take 1 of fennel.
  6. Take 250 ml of red wine.
  7. Take 1 sprig of fresh thyme.
  8. Provide of Salt.
  9. Provide 250 ml of passata.
  10. Provide 3 of star anise.
  11. Take of Few mixed colour peppercorns.
  12. Get 4 cloves of garlic.
  13. Provide 3 of bay leaves.
  14. Prepare of For semolina.
  15. Provide 1 cup of semolina.
  16. Take 300 ml of chicken stock.
  17. Prepare 2 tbsp of 0 fat greek yoghurt.
  18. Provide of To finish.
  19. Take 150 g of spinach.
  20. Use of Grated parmesan.
  21. Take of Flat leaf parsley.

After readying the ingridients, next you are good to prepare your tasty Beef brisket ragu with savoury semolina and wilted spinach by following the instructions on this section:

  1. In a large skillet brown trimmed and seasoned meat from both sides on little bit of olive oil..
  2. 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..
  3. 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.
  4. 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..
  5. In a seperate pot bring little bit of water to boil and cook spinach..
  6. Pour a layer of semolina on a plate. Then goes ragu and spinach. Finish with parmesan and parsley.

Add the balsamic vinegar and reduce it by half. Brisket is the cut of beef that I like best, it is also a cut that needs long hours of braising to get it tender. It is made from fermented soybeans, garlic, ginger, and sesame seeds. It has a sweet and savoury profile, usually used for stewing & braising, but it can also be used for marinating or stir-fries. I swapped pasta for roasted spaghetti squash to enjoy this delicious Beef and Mushroom Ragu served with ricotta and grated cheese - you won't miss the pasta!

Recipe : Beef brisket ragu with savoury semolina and wilted spinach

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