Simple Way to Make Award-winning Beef brisket ragu with savoury semolina and wilted spinach

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Beef brisket ragu with savoury semolina and wilted spinach is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:

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

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

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