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

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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 menu with 21 components which are surely easy to have, and we have to process them at the very least through 6 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients for Beef brisket ragu with savoury semolina and wilted spinach:
  1. Prepare 1 kg beef brisket
  2. Provide 320 ml of beef stock
  3. Prepare 1 of onion
  4. Give 1,5 of carrot
  5. Get 1 - fennel
  6. Need 250 ml - red wine
  7. Need 1 sprig of fresh thyme
  8. Make ready for Salt
  9. Make ready 250 ml - passata
  10. Take 3 star anise
  11. Prepare for Few mixed colour peppercorns
  12. Take 4 cloves of garlic
  13. You need 3 - bay leaves
  14. Require - For semolina
  15. Provide 1 cup - semolina
  16. Require 300 ml - chicken stock
  17. Make ready 2 tbsp for 0 fat greek yoghurt
  18. You need of To finish
  19. You need 150 g of spinach
  20. Make ready for Grated parmesan
  21. Need of 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 steps:
  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

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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