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Beef brisket ragu with savoury semolina and wilted spinach
Beef brisket ragu with savoury semolina and wilted spinach

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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 cook beef brisket ragu with savoury semolina and wilted spinach you only need 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Beef brisket ragu with savoury semolina and wilted spinach:
  1. Take beef brisket
  2. Use beef stock
  3. Provide onion
  4. Provide carrot
  5. Get fennel
  6. Provide red wine
  7. Get fresh thyme
  8. Use Salt
  9. Get passata
  10. Prepare star anise
  11. Get Few mixed colour peppercorns
  12. You need garlic
  13. Take bay leaves
  14. Take For semolina
  15. Use semolina
  16. Take chicken stock
  17. You need 0 fat greek yoghurt
  18. Get To finish
  19. Use spinach
  20. Use Grated parmesan
  21. Get Flat leaf parsley
Instructions to make Beef brisket ragu with savoury semolina and wilted spinach:
  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

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