Beef brisket ragu with savoury semolina and wilted spinach

Steps Cook Recipes Beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps

Beef brisket ragu with savoury semolina and wilted spinach - A favourite and sought-after dish in Hong Kong. A simple plate of noodles but with all the exotic spices that go into the preparation of the stewed beef. I recently dined at a favorite Italian joint, where I enjoyed a mind-blowing dish of braised oxtails heaped over semolina gnocchi. I decided to make my ragu using pork shoulder and bacon (two of my favorite ingredients!), as well as cider vinegar for a bit of Southern flair. This lasagna is made with a combination of spinach and ground beef. - When you have a ardour for cooking and you spend a lot of time in your kitchen, then most likely you may have a substantial quantity of recipes available. Some cooks have an orderly organization system and some do not. If you find yourself often shuffling by mounds of recipes and not discovering what you are on the lookout for, then you want to do some organizing.

Baby spinach gets treated to a light sauté with lots of whole smashed garlic cloves in this super-quick recipe.

Baby spinach is so convenient and easy to cook whether eaten raw in salads, boiled in soups and stews, or simple sauteed with garlic and olive oil, as I did here.

You can have Beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients make Beef brisket ragu with savoury semolina and wilted spinach

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

Beef brisket ragu with savoury semolina and wilted spinach step by step

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.

Beef brisket ragu with savoury semolina and wilted spinach - Whenever we test another recipe for smoked brisket, or just craving that irresistible flavor, we often come up with leftovers. Best way to cook beef brisket in the oven. I've tried it at higher temperatures in an effort to reduce the cooking time, but the tough result was not worth it, and that's coming from me who loves shortcuts. I added the spinach and cooked it until the spinach was soft, but not mushy (like when you steam). Not very attractive--the amount of dressing overpowers the limp spinach. Brisket isn't the easiest cut of meat to approach, but done right it pays you back with a delicious, budget-friendly dinner. The trick is managing all the cartilage and connective tissue, which can easily turn tough and gristly if it's undercooked. Thank you and good luck