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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. Deglaze the pan by pouring in a little of the wine and scraping the.
Alright, don’t linger, let’s task this beef brisket ragu with savoury semolina and wilted spinach formula with 21 components which are definitely easy to find, and we have to process them at the very least through 6 tips. You should devote a while on this, so the resulting food could be perfect.
Composition - Beef brisket ragu with savoury semolina and wilted spinach:
- Require 1 kg of beef brisket
- Need 320 ml beef stock
- Prepare 1 for onion
- Provide 1,5 of carrot
- Require 1 fennel
- Get 250 ml of red wine
- Prepare 1 sprig for fresh thyme
- Provide - Salt
- Get 250 ml of passata
- Give 3 of star anise
- Take for Few mixed colour peppercorns
- Get 4 cloves - garlic
- Make ready 3 of bay leaves
- Need - For semolina
- Prepare 1 cup of semolina
- Get 300 ml - chicken stock
- Make ready 2 tbsp - 0 fat greek yoghurt
- Take of To finish
- Prepare 150 g spinach
- Require - Grated parmesan
- Get for Flat leaf parsley
The layers of lasagna noodles, ground beef, ricotta cheese, and spinach are topped with a unique creamy tomato sauce, along with Parmesan and mozzarella cheeses. 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.
Beef brisket ragu with savoury semolina and wilted spinach making process:
- 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
Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Place beef Brisket Flat in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Try this spin on a classic Southern coffee based gravy in a savory stew made with tender pieces of beef, potatoes, mushrooms and carrots.
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