Name: Beer-Braised Beef With Italian Salsa Verde
Yield: 4 servings
Ingredients: 1 cup of fresh mint, chopped; 23 cup fresh dill, chopped; 13 cup fresh flat leaf parsley, chopped; 14 cup shallot, chopped; 1 tablespoon capers, chopped; 3 tablespoons extra virgin olive oil; 12 teaspoon sea salt; 14 teaspoon black pepper; 2 lbs boneless chuck roast, cut in 3 inch cubes; 12 teaspoon sea salt; 14 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

Servings: 4 persons

1 cup of fresh mint, chopped
23 cup fresh dill, chopped
13 cup fresh flat leaf parsley, chopped
14 cup shallot, chopped
1 tablespoon capers, chopped
3 tablespoons extra virgin olive oil
12 teaspoon sea salt
14 teaspoon black pepper
2 lbs boneless chuck roast, cut in 3 inch cubes
12 teaspoon sea salt
14 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

1
Preheat oven to 350.
2
To prepare salsa: Combine 1st 8 ingredients in a small bowl.
3
Cover and refrigerate.
4
To prepare beef: Sprinkle beef with 1/2 t salt and 1/4 t pepper.
5
Heat a Dutch oven over med-high.
6
Coat with cooking spray.
7
Add beef; cook 5 min or til browned.
8
Remove from pan.
9
Add 1 t oil and onion to pan.
10
Reduce heat and cook 12 min or til golden, stirring occasionally.
11
Return beef to pan.
12
Add broth and beer; bring to a boil.
13
Cover, reduce heat, and simmer 1 1/2 to 2 hours or til tender.
14
Remove beef from pan; shred with 2 forks and return to pan.
15
Spoon 1/4 c beef mixture over each bread slice; top each with 1 1/2 T salsa.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beer-Braised Beef With Italian Salsa Verde

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