Beer-Braised Beef with Italian Salsa Verde

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers chopped
• 2 pounds chuck roast boneless trimmed cut into 3-inch cubes
• 3 tablespoons olive oil extravirgin
• 0.7 cup optional: dill fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 1 cup mint leaves fresh chopped
• 12 ounce guinness stout canned
• 16 ounce bread italian toasted cut into 16 (1-ounce) slices,
• 1 cup less-sodium beef broth fat-free
• 1 teaspoon olive oil 
• 3 cups onion vertically sliced ( 1 large)
• 0.5 teaspoon sea salt 
• 0.3 cup shallots finely chopped

Equipment

• bowl
• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.
3. To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add beef; cook 5 minutes or until browned.
6. Remove from pan.
7. Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.
8. Return beef to pan.
9. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender.
10. 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.