RECIPEYield
8 servings (serving size: 2 topped slices)
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:
(16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted
Preparation
Preheat oven to 350°.
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.
Nutritional Information
Calories:387 (29% from fat)
Fat:12.4g (sat 3g,mono 6.8g,poly 1.5g)
Protein:29.9g
Carbohydrate:34.7g
Fiber:2.1g
Cholesterol:47mg
Iron:4.3mg
Sodium:788mg
Calcium:78mg
Italian cooking@home
by cooking lover
