---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BOILED BEEF
  Categories: Beef, Main dish
       Yield: 8 servings
  
       4 lb Boneless Beef Brisket
       3 md Onions; cut in eighths
      21 oz Condensed Beef Bouillon;
            -undiluted
       2 cn Water
       2    Bay Leaves
     1/4 ts Pepper
       4 md Carrots; peeled and cut in
            -2″ chunks
       4 md Potatoes; peeled and cut in
            -quarters
            Salt
            Parsley; minced
 
 ---------------------HORSERADISH SAUCE---------------------
     1/4 c  White Horseradish
     1/4 c  Mayonnaise
  
   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 1 1/2
   hours. Remove meat to a cutting board. With a sharp,
   long-bladed knife, slice across grain into 1/4″ 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.
  
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