Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beef brisket ragu with savoury semolina and wilted spinach. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This is a wonderful way to make a beef ragu to serve with pasta, polenta or Parmesan mash. Here, herb-flecked semolina dumplings capture the flavor and nubbly texture of my safta's original recipe without all the work. Originally from Iraq, Safta Rachel made mountains of rice for savory stews, and her cooking filled our house with the most exotic aromas.
Beef brisket ragu with savoury semolina and wilted spinach is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Beef brisket ragu with savoury semolina and wilted spinach is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:
- Make ready 1 kg beef brisket
- Make ready 320 ml beef stock
- Get 1 onion
- Make ready 1,5 carrot
- Prepare 1 fennel
- Take 250 ml red wine
- Get 1 sprig fresh thyme
- Take Salt
- Get 250 ml passata
- Make ready 3 star anise
- Take Few mixed colour peppercorns
- Prepare 4 cloves garlic
- Prepare 3 bay leaves
- Take For semolina
- Prepare 1 cup semolina
- Take 300 ml chicken stock
- Prepare 2 tbsp 0 fat greek yoghurt
- Take To finish
- Take 150 g spinach
- Make ready Grated parmesan
- Make ready Flat leaf parsley
Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. Beef brisket is a fabulous cut of meat. Beef brisket seasoned with dry onion soup, liquid smoke and garlic powder then baked slowly until tender. Savory-sweet corned beef briskets with the traditional trimmings of potatoes, carrots, and cabbage simmer slowly in apple juice, brown sugar, and mustard.
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
For the spinach, heat a medium frying pan or wok until hot. Add the butter and the spinach and stir-fry for one minute, then add the water. Continue to stir until the spinach has wilted. Remove from the heat, season, to taste, with salt and freshly ground white pepper and set aside until ready to serve. Wilted spinach recipe with bacon dressing.
So that’s going to wrap it up with this exceptional food beef brisket ragu with savoury semolina and wilted spinach recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
