Boiled Beef

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless beef brisket
3 lbs	1362g / 48oz	Onions - cut in eighths (medium)
21 oz	596g	Condensed beef bouillon - undiluted
2		Water
2		Bay leaves
1/4 teaspoon	1.3ml	Pepper
4 teaspoons	20ml	Carrots - peeled and cut in (medium)
		- 2 chunks
4		Potatoes - peeled and cut in (medium)
		Salt
		Parsley - minced
		Horseradish Sauce
1/4 cup	59ml	White horseradish
1/4 cup	59ml	Mayonnaise

Recipe Instructions

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.

Source:
Black Kettle

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