Ingredients
- 4 carrots
- 4 potatoes
- 3 onions
- 2 bay leaves
- 2 chunks
- 1,800 gr beef brisket (boneless)
- 600 ml condensed beef bouillon
- 60 gr horseradish (white)
- 60 ml mayonnaise
- 1 gr pepper
- 2 packages water
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 1.5 hours. Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into 1 cm 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. ----