Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 5

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.

Katherine Cole
Recipe by Cooking Light December 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 2 topped slices)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

387 calories; calories from fat 29%; fat 12.4g; saturated fat 3g; mono fat 6.8g; poly fat 1.5g; protein 29.9g; carbohydrates 34.7g; fiber 2.1g; cholesterol 47mg; iron 4.3mg; sodium 788mg; calcium 78mg.
Advertisement
Advertisement