Beer-Braised Beef With Italian Salsa Verde
- 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
- Preheat oven to 350.
- To prepare salsa: Combine 1st 8 ingredients in a small bowl.
- Cover and refrigerate.
- 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.
- Add 1 t oil and onion to pan.
- Reduce heat and cook 12 min or til golden, stirring occasionally.
- 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.
mint, fresh dill, flat leaf parsley, shallot, capers, extra virgin olive oil, salt, black pepper, chuck roast, salt, pepper, olive oil, onions, beef broth, stout, italian bread
Taken from www.food.com/recipe/beer-braised-beef-with-italian-salsa-verde-212870 (may not work)