Beer-Braised Beef with Italian Salsa Verde

Name: Beer-Braised Beef with Italian Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp chopped capers; 907 grams boneless chuck roast, trimmed, cut into 3-inch cubes; 3 Tbsps extravirgin olive oil; 158 milliliters chopped fresh dill; 79 milliliters chopped fresh flat-leaf parsley; 237 milliliters chopped fresh mint; 340 grams Guinness Stout; 454 grams Italian bread, cut into 16 (1-ounce) slices, toasted; 237 milliliters fat-free, less-sodium beef broth; 1 teaspoon olive oil; 710 milliliters vertically sliced onion (about 1 large); 1 teaspoons sea salt; 59 milliliters finely chopped shallots

The recipe Beer-Braised Beef with Italian Salsa Verde is ready in around 45 minutes and is definitely an awesome dairy free option for lovers of Mediterranean food. For $2.28 per serving, you get a main course that serves 8. One serving contains 619 calories, 28g of protein, and 39g of fat. Head to the store and pick up guinness stout, sea salt, chuck roast, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat oven to 35

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Oven

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

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Salsa

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Bowl

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Pepper

Beef

Salt

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Dutch Oven

Frying Pan

Add beef; cook 5 minutes or until browned.

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Beef

Remove from pan.

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Frying Pan

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

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Onion

Cooking Oil

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Frying Pan

Return beef to pan.

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Beef

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Frying Pan

Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender.

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Broth

Beer

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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Bread

Salsa

Beef

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Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1Tbsp

chopped capers 907grams

boneless chuck roast, trimmed, cut into 3-inch cubes 3Tbsps

extravirgin olive oil 158milliliters

chopped fresh dill 79milliliters

chopped fresh flat-leaf parsley 237milliliters

chopped fresh mint 340grams

Guinness Stout 454grams

Italian bread, cut into 16 (1-ounce) slices, toasted 237milliliters

fat-free, less-sodium beef broth 1teaspoon

olive oil 710milliliters

vertically sliced onion (about 1 large)1teaspoons

sea salt 59milliliters

finely chopped shallots

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.