Easiest Way to Cook Delicious Beef brisket ragu fritters coated in granola &horseradish hummus

Beef brisket ragu fritters coated in granola &horseradish hummus. Blitz the granola to get that finer texture. Coat the meatballs in flour, egg and then granola. Before you jump to Beef brisket ragu fritters coated in granola &horseradish hummus recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

Beef brisket ragu fritters coated in granola &horseradish hummus I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich. Try this Italian favourite, ragu sauce made with brisket beef, red wine & panchetta. You can cook Beef brisket ragu fritters coated in granola &horseradish hummus using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beef brisket ragu fritters coated in granola &horseradish hummus

  1. You need of beef brisket ragu.
  2. Prepare of eggs.
  3. You need of hummus.
  4. Prepare of horseradish.
  5. You need of granola.
  6. Prepare of eggs.
  7. Prepare of milk.
  8. You need of Salad leaves to garnish.
  9. You need of Tomatoes for garnish.
  10. It's of Some flour for coating.

Beef brisket ragu fritters coated in granola &horseradish hummus Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, beef brisket ragu fritters coated in granola &horseradish hummus. It is one of my favorites. For mine, I am going to make it a little bit unique.

Beef brisket ragu fritters coated in granola &horseradish hummus step by step

  1. Reduce down the brisket ragu and cool it down. It has to be solid to form it into balls. I got 6. Blitz the granola to get that finer texture..
  2. Coat the meatballs in flour, egg and then granola..
  3. Mix the horseradish with hummus.. Heat up deep fat fryier or oil in the pot to 170. Fry for 3 - 4 min until its crispy and has golden colour..
  4. Leave it out and dry it out from oil. Serve it with hummus and salad.

Add wine and brisket and combine. Remove the porcini mushrooms from the stock and chop, then add to beef with stock and lower heat to warm. Add garlic, bay leaf and allspice, and cook until golden. Add the chopped, leftover brisket and vegetables. Stir and cook for a few minutes to heat everything through.

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