| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, Main dish | 8 | Servings |
INGREDIENTS
| 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 | ||
| 1/4 | c | White Horseradish |
| 1/4 | c | Mayonnaise |
INSTRUCTIONS
HORSERADISH SAUCE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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