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Beer-Braised Beef with Italian Salsa Verde

  • 8servings
  • 387calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Salsa Verde:

  2. 1 cup chopped fresh mint

  3. 2/3 cup chopped fresh dill

  4. 1/3 cup chopped fresh flat-leaf parsley

  5. 1/4 cup finely chopped shallots

  6. 1 tablespoon chopped capers

  7. 3 tablespoons extravirgin olive oil

  8. 2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes

  9. 1/2 teaspoon sea salt

  10. 1/4 teaspoon freshly ground black pepper

  11. Cooking spray

  12. 1 teaspoon olive oil

  13. 3 cups vertically sliced onion (about 1 large)

  14. 1 cup fat-free, less-sodium beef broth

  15. 1 (12-ounce) can Guinness Stout

  16. 1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted

Instructions Jump to Ingredients ↑

  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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