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Beef brisket ragu with savoury semolina and wilted spinach
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Fittest ChefBeef 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. Richness of ragu went really well with 'creamy' semolina. Added wilted spinach as I think main course without veg would be wasted lol
Ingredient
Food ration :
4 servings
1 kg
beef brisket
320 ml
beef stock
1
onion
1,5
carrot
1
fennel
250 ml
red wine
1 sprig
fresh thyme
250 ml
passata
4 cloves
garlic
1 cup
semolina
300 ml
chicken stock
2 tbsp
0 fat greek yoghurt
150 g
spinach
Cooking instructions
* Step 1
In a large skillet brown trimmed and seasoned meat from both sides on little bit of olive oil.
* Step 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.
* Step 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
* Step 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.
* Step 5
In a seperate pot bring little bit of water to boil and cook spinach.
* Step 6
Pour a layer of semolina on a plate. Then goes ragu and spinach. Finish with parmesan and parsley
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1. Start Small
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