Step-by-Step Guide to Make Gordon Ramsay Beef brisket ragu with savoury semolina and wilted spinach

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, beef brisket ragu with savoury semolina and wilted spinach. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. 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 make Beef brisket ragu with savoury semolina and wilted spinach:

1. Take beef brisket
2. Make ready beef stock
3. Take onion
4. Take carrot
5. Take fennel
6. Prepare red wine
7. Prepare fresh thyme
8. Make ready Salt
9. Take passata
10. Prepare star anise
11. Prepare Few mixed colour peppercorns
12. Prepare garlic
13. Prepare bay leaves
14. Get For semolina
15. Get semolina
16. Make ready chicken stock
17. Make ready 0 fat greek yoghurt
18. Take To finish
19. Take spinach
20. Make ready Grated parmesan
21. Take 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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