Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how 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 unique. 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. Discover more hearty & delicious Italian recipes at Tesco Real Season the brisket well and fry the pieces quickly in batches until browned.

Beef brisket ragu with savoury semolina and wilted spinach is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Beef brisket ragu with savoury semolina and wilted spinach is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have 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:

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

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. Tender beef brisket roasts for hours until tender in an easy, savory sauce flavored with tomato and red wine. Stir in beef broth, tomato sauce, and wine. Season the brisket generously with salt.

Steps 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

Stir in beef broth, tomato sauce, and wine. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half.

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