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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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There are dozens (if not more) of foods out there that that are terrific for your body. No doubt, the foods listed in this article can help your body in numerous ways. They are essentially great, though, for making your heart healthy as it possibly can. Try introducing these healthy foods into your diet every day. Your heart will thank you!

We hope you got benefit from reading it, now let’s go back to beef brisket ragu with savoury semolina and wilted spinach recipe. To cook beef brisket ragu with savoury semolina and wilted spinach you need 21 ingredients and 6 steps. Here is how you achieve it.

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