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We hope you got insight from reading it, now let’s go back to beef brisket ragu with savoury semolina and wilted spinach recipe. To make beef brisket ragu with savoury semolina and wilted spinach you only 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. Take 320 ml beef stock
3. Take 1 onion
4. You need 1,5 carrot
5. Get 1 fennel
6. You need 250 ml red wine
7. Provide 1 sprig fresh thyme
8. Take Salt
9. Take 250 ml passata
10. Use 3 star anise
11. Prepare Few mixed colour peppercorns
12. Use 4 cloves garlic
13. Take 3 bay leaves
14. Prepare For semolina
15. Use 1 cup semolina
16. You need 300 ml chicken stock
17. Take 2 tbsp 0 fat greek yoghurt
18. Use To finish
19. Prepare 150 g spinach
20. Take Grated parmesan
21. Take Flat leaf parsley

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

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