Beer-Braised Beef with Italian Salsa Verde

Beer-Braised Beef with Italian Salsa Verde
Photo by Randy Mayor

Ingredients

  • Cooking spray
  • Salsa Verde:
  • 1 tablespoon chopped capers
  • 1/3 cup chopped fresh flat-leaf parsley
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup chopped fresh mint
  • + 13 more ingredients
    • 3 cups vertically sliced onion (about 1 large)
    • 2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
    • 2/3 cup chopped fresh dill
    • 1 (12-ounce) can Guinness Stout
    • Remaining ingredient:
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon sea salt
    • 1 teaspoon olive oil
    • Beef:
    • 1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted
    • ¼ cup finely chopped shallots
    • 1 cup fat-free, less-sodium beef broth
    • 3 tablespoons extravirgin olive oil

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 browne...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network