| 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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