Lunch: Beer-Braised Beef with Italian Salsa Verde

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 pot

Ingredients

1 c. Chopped fresh mint
2/3 c. Chopped fresh dill
1/3 c. chopped fresh flat-leaf parsley
1/4 c. finely chopped shallots
1 tbsp. chopped capers
3 tbsp. extra-virgin olive oil
1/2 tsp. Sea salt
1/4 tsp. Freshly ground black pepper

Instructions

Preheat oven to 350 degrees F.
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.

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