|3||medium||onions||cut in eighths|
|21||ounces||beef bouillon||condensed, undiluted|
|4||medium||carrots||peeled, cut into 2 inch chunks|
In a Dutch oven , brown meat on all sides, fat side first; remove meat.
Add onions to drippings and sauté 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 inch 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.
First published: 1996-01-27 last updated: 2013-10-18
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