Beer-Braised Beef with Italian Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This meat dish is a specialty at Simpatica Dining Hall. You can prepare and refrigerate the salsa verde up to two weeks in advance. It's good with chicken or fish, too, or simply atop grilled bread as an appetizer. Serve the beef and salsa over mashed potatoes instead of toasted bread, if desired. Ingredients:
salsa verde |
1 cup chopped fresh mint |
2/3 cup chopped fresh dill |
1/3 cup chopped fresh flat-leaf parsley |
1/4 cup finely chopped shallots |
1 tablespoon chopped capers |
3 tablespoons extravirgin olive oil |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1 teaspoon olive oil |
3 cups vertically sliced onion (about 1 large) |
1 cup fat-free, less-sodium beef broth |
1 (12-ounce) can guinness stout |
1 (16-ounce) loaf italian bread, cut into 16 (1-ounce) slices, toasted |
Directions:
1. Preheat oven to 350°.
2. To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.
3. To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.
4. Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.
5. Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.
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