Beer-Braised Beef With Italian Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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From Cooking Light. Also good over smashed potaotes-I also like to thicken the sauce at the end. Ingredients:
1 cup fresh mint, chopped |
2/3 cup fresh dill, chopped |
1/3 cup fresh flat leaf parsley, chopped |
1/4 cup shallot, chopped |
1 tablespoon capers, chopped |
3 tablespoons extra virgin olive oil |
1/2 teaspoon sea salt |
1/4 teaspoon black pepper |
2 lbs boneless chuck roast, cut in 3 inch cubes |
1/2 teaspoon sea salt |
1/4 teaspoon pepper |
1 teaspoon olive oil |
3 cups onions, vertically sliced |
1 cup low sodium beef broth |
12 ounces guinness stout |
16 slices italian bread, toasted |
Directions:
1. Preheat oven to 350.
2. To prepare salsa: Combine 1st 8 ingredients in a small bowl. Cover and refrigerate.
3. To prepare beef: Sprinkle beef with 1/2 t salt and 1/4 t pepper. Heat a Dutch oven over med-high. Coat with cooking spray. Add beef; cook 5 min or til browned. Remove from pan.
4. Add 1 t oil and onion to pan. Reduce heat and cook 12 min or til golden, stirring occasionally.
5. Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours or til tender. Remove beef from pan; shred with 2 forks and return to pan. Spoon 1/4 c beef mixture over each bread slice; top each with 1 1/2 T salsa.
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