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

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Record your spirits whenever you eat. This helps to demonstrate whether or not you turn to food as a reaction to emotional issues. It will even identify the foods you select when you are in certain moods. There are many people who look for junk food when they feel angry or depressed and are equally likely to pick out healthy things when they feel happy and content. Not only will this allow you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got benefit 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 cook it.

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

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