This meat dish is a specialty at Simpatica Dining Hall. You can prepare and refrigerate the salsa verde up to two weeks in advance. It's good with chicken or fish, too, or simply atop grilled bread as an appetizer. Serve the beef and salsa over mashed potatoes instead of toasted bread, if desired.
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.
I felt the salsa verde needed acid, I added a little red wine vinegar. this was unique and the beef was really tender but I'm not sure I would make this again.
Very good dinner or ap. Mint made this dish special. Next time I will slow cook the beef in beer and broth, as I think it would even more tender. Great dish!!
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.
This recipe is amazing! I actually spoon the beef over red mashed potatoes and serve with warm sourdough!! Makes a full meal this way and it is to die for!!
Oh my this was good. My whole family loved it. It smelled great cooking, was easy to make and is really original in it's taste. We served it with the bread and a salad. Wow!
