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Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef brisket ragu with savoury semolina and wilted spinach is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Beef brisket ragu with savoury semolina and wilted spinach is something which I have loved my whole life.

Great recipe for Beef brisket ragu with savoury semolina and wilted spinach. 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. Steps to make Beef brisket ragu with savoury semolina and wilted spinach : In a large skillet brown trimmed and seasoned meat from both sides on little bit of olive oil.

To begin with this recipe, we must prepare a few ingredients. You can have beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Beef brisket ragu with savoury semolina and wilted spinach:

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

For mine, I'm gonna make it a little bit tasty. Take it off from heat and add yoghurt to it." - "In a seperate pot bring little bit of water to boil and cook spinach." - "Pour a layer of semolina on a plate. This lasagna is made with a combination of spinach and ground beef. The layers of lasagna noodles, ground beef, ricotta cheese, and spinach Santapan Siang

Instructions 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

This lasagna is made with a combination of spinach and ground beef. The layers of lasagna noodles, ground beef, ricotta cheese, and spinach Santapan Siang Beef brisket ragu with savoury semolina and wilted spinach ~ This lasagna is made with a combination of spinach and ground beef. 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. Brisket simmers with onions and apple cider while a savory mixture of apples, onions.

So that is going to wrap this up for this special food beef brisket ragu with savoury semolina and wilted spinach recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!