Shelly's Recipe

BEER-BRAISED BEEF WITH ITALIAN SALSA VERDE

Category: Roasts/Tenderloin - Beef

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 tbsp chopped capers
3 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper

Beef
2 lbs boneless chuck roast, trimmed, cut into 3-inch cubes
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Cooking spray
1 tsp olive oil
3 cups vertically sliced onion (about 1 large)
1 cup fat-free, less-sodium beef broth
1 (12-oz) can Guinness Stout

1 (16-oz) loaf Italian bread, cut into 16 (1-oz) 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 tsp salt and 1/4 tsp 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 tsp 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 tbsp salsa. Serves 8