John Myers
Common Wheat with Ground Beef and Fennel
The perfect common wheat with ground beef and fennel recipe with a picture and simple step-by-step instructions.
- 400 g Rionder ground beef
- 200 g Common wheat
- 1 size Fennel bulb
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely grated
- 150 ml White wine
- 1 l Vegetable stock, hot
- 1 Handful Flat leaf parsley, finely chopped
- 3 tbsp Olive oil
- 0,5 tsp Fennel seeds
- Espelette pepper
- Black pepper from the mill
- Salt
- Belber tuber
- Clean the fennel roll, save the fennel greens and then cut the fennel into fine cubes. Heat 1 tablespoon of oil in a saucepan and fry the onion, garlic and minced meat in it (while stirring) until the minced meat is nice and crumbly. Then add the fennel and the soft wheat and stir-fry for 2 minutes.
- Then deglaze with the white wine and let it reduce almost completely. Now add the hot vegetable stock ladle by ladle and stir every now and then – just like with a risotto. After about 20 minutes everything should be done and the liquid should be completely absorbed.
- In the meantime, roast the fennel fat-free and grind it in a mortar. Then remove the pan from the heat and season with salt, pepper, the fennel seeds and pimento d’Espelette. Then fold in the remaining 2 tablespoons of olive oil and the chopped parsley and then slice over the serving and some Belper tuber and decorate with the chopped fennel greens.
Facebook Comments