Boiled Beef
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 pounds Boneless Beef Brisket
3 mediums Onions, cut in eighths
21 ounces Condensed Beef Bouillon, undiluted
2 can Water
2 Bay Leaves
1/4 teaspoon Pepper
4 mediums Carrots, peeled and cut in 2" chunks
4 mediums Potatoes, peeled and cut in quarters
Salt
Parsley, minced
1/4 cup White Horseradish
1/4 cup Mayonnaise

Preparation

1 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. 2 Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into 1/4" slices. 3 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. 4 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.