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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 insight from reading it, now let’s go back to beef brisket ragu with savoury semolina and wilted spinach recipe. You can have beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you do that.

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