Steps to Make Quick 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 Tracking Your Foods: The Right Way to Do It.

When you decide to go on a diet one of the first things that you will learn is that it is important to keep track of what you eat during the day. Tracking all of the food you eat may help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, when you keep a food journal for a few days you may notice that while you eat lots of fruit, you almost never eat any vegetables. Having it all written down will help uou identify the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

Record the time of day time you take in items. This enables you to see what times of day you feel the hungriest, when you find yourself likely to reach for a snack and how to work around those times. After a short time youll see that even though you might be eating lunch at the same time every day, you are still hungry an hour later. You may also be able to recognize when you are eating in order to have something to do. This is critical simply because, once they are recognized, you can find alternative ways to fill those moments than with unhealthy foods.

What type of mood are you in while you eat? Write it down! This helps you determine when you use meals to help soothe emotional issues. This may also show you whether or not you gravitate in the direction of specific foods based on your mood. Lots of us will reach instinctively for junk food when we feel upset or angry and we are more likely to select healthy options when we feel happy or content. Paying attention to what you reach for while you are upset can help you stock similar but more healthy items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got insight from reading it, now let's go back to beef brisket ragu with savoury semolina and wilted spinach recipe. You can cook beef brisket ragu with savoury semolina and wilted spinach using 21 ingredients and 6 steps. Here is how you do that.

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

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

Steps 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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