cut in eighths
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 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.