Simple Way to Make Ultimate Beef brisket ragu with savoury semolina and wilted spinach

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Before you jump to Beef brisket ragu with savoury semolina and wilted spinach recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not that tough. A lot of it is merely making use of common sense.

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 need 21 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Beef brisket ragu with savoury semolina and wilted spinach:

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