Beef brisket ragu with savoury semolina and wilted spinach

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a distinctive dish, Beef brisket ragu with savoury semolina and wilted spinach. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Beef brisket ragu with savoury semolina and wilted spinach is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you can achieve that.

I put on brisket on slow cooking in the morning and finished it and served it for dinner. I had no other pasta then fussili or shels so decided to go more extreme serving with savoury semolina. Richness of ragu went really well with 'creamy' semolina. Added wilted spinach as I think main course without veg would be wasted lol

Ingredients and spices that need to be Take to make Beef brisket ragu with savoury semolina and wilted spinach:

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

Instructions to make 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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