Tuesday, November 18, 2008

Beer-Braised Beef with Italian Salsa Verde

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
Remaining ingredient:
  • 1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted

Preheat oven to 350°.

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

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.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

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.

Yield 8 servings (serving size: 2 topped slices)

Thanks to Katherine Cole, Cooking Light, DECEMBER 2006

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