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Ten Minutes to Serving Tasty Beef brisket ragu with savoury semolina and wilted spinach

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Beef brisket ragu with savoury semolina and wilted spinach

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Here are the ingridients that are needed to produce a heavenly Beef brisket ragu with savoury semolina and wilted spinach:

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

Done with the ingridients? Here are the procedures on preparing 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.

Add the balsamic vinegar and reduce it by half. Brisket is the cut of beef that I like best, it is also a cut that needs long hours of braising to get it tender. It is made from fermented soybeans, garlic, ginger, and sesame seeds. It has a sweet and savoury profile, usually used for stewing & braising, but it can also be used for marinating or stir-fries. I swapped pasta for roasted spaghetti squash to enjoy this delicious Beef and Mushroom Ragu served with ricotta and grated cheese – you won't miss the pasta!

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