Beef brisket ragu with savoury semolina and wilted spinach DIRECTIONS Combine spinach, onions and eggs in a large salad bowl. Pour over spinach mixture; toss gently. Baby spinach gets treated to a light sauté with lots of whole smashed garlic cloves in this super-quick recipe.

Ingredients of Beef brisket ragu with savoury semolina and wilted spinach

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

Beef brisket ragu with savoury semolina and wilted spinach instructions

  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.

Find delicious beef recipes at Tesco Real Food. Heat the oil in a large wok, add the garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts. Grate in about an eighth of a nutmeg and mix well. Learn how to make Wilted Spinach.

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