How to Cook 🍮 Yummy Beef brisket ragu with savoury semolina and wilted spinach Recipes 🍮 by Cristeta Comerford

Steps Making 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. - Try this Italian favourite, ragu sauce made with brisket beef, red wine & panchetta. Discover more hearty & delicious Italian recipes at Tesco Real Season the brisket well and fry the pieces quickly in batches until browned. Deglaze the pan by pouring in a little of the wine and scraping the. - If you are like a lot of us, that you need to be eating more healthy. However, making a constructive change in your eating habits doesn't mean you could't make your favorite recipes anymore. With the renewed curiosity in healthy cooking and consuming, there are many new and attention-grabbing ways to adapt your time-tested recipes to make them better for you- and you are able to do it without sacrificing a little bit of taste. It does not matter why you might be altering your eating habits- for your health or your appearance- making modifications doesn't suggest giving up all of your favourite meals.

Originally from Iraq, Safta Rachel made mountains of rice for savory stews, and her cooking filled our house with the most exotic aromas. The quick dish Milk, wine and beef? Don't knock it until you've tried it in this beautifully balanced pasta sauce. I added the spinach and cooked it until the spinach was soft, but not mushy (like when you steam).

➽ 1 kg beef brisket.
➽ 320 ml beef stock.
➽ 1 onion.
➽ 1,5 carrot.
➽ 1 fennel.
➽ 250 ml red wine.
➽ 1 sprig fresh thyme.
➽ Salt.
➽ 250 ml passata.
➽ 3 star anise.
➽ Few mixed colour peppercorns.
➽ 4 cloves garlic.
➽ 3 bay leaves.
➽ For semolina.
➽ 1 cup semolina.
➽ 300 ml chicken stock.
➽ 2 tbsp 0 fat greek yoghurt.
➽ To finish.
➽ 150 g spinach.
➽ Grated parmesan.
➽ Flat leaf parsley.

Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very. 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. I'd rather have this over fresh spinach or at least double the amount of wilted spinach.

In a large skillet brown trimmed and seasoned meat from both sides on little bit of olive oil..
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..
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.
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..
In a seperate pot bring little bit of water to boil and cook spinach..
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 - Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very. 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. I'd rather have this over fresh spinach or at least double the amount of wilted spinach.