Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Top or bottom round of beef or (better yet) brisket |
| 2 teaspoons | Salt |
| 2 | Onions |
| 2 | Carrots |
| 3 | Sprigs parsley |
| 6 | Peppercorns |
| 1 | Bay leaf |
Place water, onions, carrots, parsley, peppercorns and salt in kettle large enough to accomodate the beef. Bring to a boil. Add the beef, cover, and simmer for 2 or 3 hours. Remove beef from the kettle when tender and cut in ½" slices. Arrange beef on a heated platter and pour 1 cup of broth over it.
Serve with 2 sauces.
A mixture of horseradish and applesauce and A mixture of horseradish, sour cream and mayonnaise
Submitted By MARY RIEMERMAN On 02-17-95