Yield: 8 Servings
|4 pounds||Boneless Beef Brisket|
|3 mediums||Onions; cut in eighths|
|21 ounces||Condensed Beef Bouillon; undiluted|
|4 mediums||Carrots; peeled and cut in 2" chunks|
|4 mediums||Potatoes; peeled and cut in quarters|
|¼ cup||White Horseradish|
In a Dutch oven, brown meat on all sides, fat side first; remove meat. Add onions to drippings and saute until tender. Add bouillon, water, bay leaves, pepper and meat. Bring to a boil; cover and simmer 1½ hours. Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into ¼" slices.
Lift fat from broth. Add meat to broth and bring to a boil. Reduce heat and simmer 30 minutes or until meat is almost tender. Add carrots and potatoes. Cover and cook over medium-low heat about 30 minutes or until meat and vegetables are tender. Add salt. Discard bay leaf. Arrange meat and vegetables on a warm serving platter and spoon on some broth. Sprinkle with parsley. Mix horseradish and mayonnaise together and serve with meat.