Boiled Beef

Directions

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 1½ hours.

Remove meat to a cutting board.

With a sharp, long-bladed knife, slice across grain into ¼ 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.