Beer-Braised Beef with Italian Salsa Verde

6 Reviews
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Randy Mayor
Yield
8 servings (serving size: 2 topped slices)
By Katherine Cole
December 2006
RECIPE BY Cooking Light

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.

Ingredients

  • 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 tablespoon chopped capers
  • 3 tablespoons extravirgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Beef:
  • 2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 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
  • Remaining ingredient:
  • 1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted

Nutritional Information

  • Calories 387
  • Caloriesfromfat 29%
  • Fat 12.4g
  • Satfat 3g
  • Monofat 6.8g
  • Polyfat 1.5g
  • Protein 29.9g
  • Carbohydrate 34.7g
  • Fiber 2.1g
  • Cholesterol 47mg
  • Iron 4.3mg
  • Sodium 788mg
  • Calcium 78mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

Step 3

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.

Step 4

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Step 5

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.

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Ratings & Reviews

Good as hell

girly668
January 20, 2017
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.

ChefLeesher's Review

Danai
February 15, 2012
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.

JessicaJJM's Review

ChefLeesher
June 21, 2011
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!!

girly668's Review

Vrm373
November 29, 2010
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.

FeistyRho's Review

JessicaJJM
December 23, 2009
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!!

Vrm373's Review

FeistyRho
November 11, 2009
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!