Recipe - Boiled Beef

4 pound Boneless Beef Brisket
3 md Onions; cut in eighths
21 ounce Condensed Beef Bouillon;
undiluted
2 cn Water
2 Bay Leaves
One fourth teaspoon Pepper
4 md Carrots; peeled and cut in
2" chunks
4 md Potatoes; peeled and cut in
quarters
Salt
Parsley; minced

HORSERADISH SAUCE
One fourth cup White Horseradish
One fourth cup 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 One half hours.
Remove meat to a cutting board. With a sharp, longbladed 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 mediumlow 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini