Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Boneless Beef Brisket |
| 3 mediums | Onions; cut in eighths |
| 21 ounces | Condensed Beef Bouillon; undiluted |
| 2 cans | Water |
| 2 \N | Bay Leaves |
| ¼ teaspoon | Pepper |
| 4 mediums | Carrots; peeled and cut in 2\" chunks |
| 4 mediums | Potatoes; peeled and cut in quarters |
| \N \N | Salt |
| \N \N | Parsley; minced |
| ¼ cup | White Horseradish |
| ¼ cup | Mayonnaise |
HORSERADISH SAUCE
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.