Boiled Beef
Yield
servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef brisket
boneless |
|
| 3 | medium |
onions
cut in eighths |
|
| 21 | ounces |
beef stock
condensed, undiluted |
|
| 2 | cans |
water
|
*
|
| 2 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | medium |
carrots
peeled, cut into 2 inch chunks |
|
| 4 | medium |
potatoes
peeled, quartered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| Horseradish sauce | |||
| ¼ | cup |
horseradish
white |
*
|
| ¼ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef brisket
boneless |
|
| 3 | medium |
onions
cut in eighths |
|
| 606.9 | ml/g |
beef stock
condensed, undiluted |
|
| 2 | cans |
water
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1.3 | ml |
black pepper
|
|
| 4 | medium |
carrots
peeled, cut into 2 inch chunks |
|
| 4 | medium |
potatoes
peeled, quartered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| Horseradish sauce | |||
| 59 | ml |
horseradish
white |
*
|
| 59 | ml |
mayonnaise
|
|
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.
