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Boiled Beef

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Recipe

 

Yield

servings

Prep

15 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 pounds beef brisket
boneless
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3 medium onions
cut in eighths
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21 ounces beef stock
condensed, undiluted
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2 cans water
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2 each bay leaves
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¼ teaspoon black pepper
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4 medium carrots
peeled, cut into 2 inch chunks
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4 medium potatoes
peeled, quartered
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1 x salt
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1 x parsley leaves
minced
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Horseradish sauce
¼ cup horseradish
white
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¼ cup mayonnaise
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Ingredients

Amount Measure Ingredient Features
1.8 kg beef brisket
boneless
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3 medium onions
cut in eighths
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606.9 ml/g beef stock
condensed, undiluted
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2 cans water
* Camera
2 each bay leaves
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1.3 ml black pepper
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4 medium carrots
peeled, cut into 2 inch chunks
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4 medium potatoes
peeled, quartered
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1 x salt
* Camera
1 x parsley leaves
minced
* Camera
Horseradish sauce
59 ml horseradish
white
* Camera
59 ml mayonnaise
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 785g (27.7 oz)
Amount per Serving
Calories 185563% from fat
 % Daily Value *
Total Fat 129g 199%
Saturated Fat 49g 247%
Trans Fat 0g
Cholesterol 422mg 141%
Sodium 1363mg 57%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 25%
Sugars g
Protein 232g
Vitamin A 206% Vitamin C 37%
Calcium 9% Iron 67%
* based on a 2,000 calorie diet How is this calculated?
 

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