2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
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
1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted
How to Make It
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.
I made this when it first came out in Cooking Light magazine (the paper kind) about 9 years ago and have been looking for this recipe for the past month. I haven't been able to find it and ended up making French Dips instead, which is nothing like this beer braised beef. I'm so glad I finally remembered the issue was about a shared table
restaurant serving this. Otherwise, I would have never found this recipe again
because I kept googling "gremolata" instead of salsa verde.The whole recipe is so unique. I don't even like parsley and thought mint would be gross with beef but, as someone said, the salsa verde is essential.
Mmmmm! Definitely need to perhaps triple the salsa verde portion - it is delicious and essential. I didn't do a whole lot of changes other than to add a thickening agent to sauce, as suggested by others. Served over mashed redskins. My girlfriend RAVED.