Boiled Beef

• 4 pounds boneless beef brisket
• 3 onions mediums, cut in eighths
• 21 ounces beef bouillon Condensed, undiluted
• 2 cans water
• 2 bay leaves
• 1/4 teaspoon pepper
• 4 carrots mediums, peeled and cut in 2" chunks
• 4 potatoes mediums, peeled and cut in quarters
• salt
• parsley minced
• 1/4 cup horseradish White
• 1/4 cup mayonnaise

1. In a Dutch oven, brown meat on all sides, fat side first; remove meat. Add onions to drippings and saute until tender. Add bouillon, water, bay leaves, pepper and meat. Bring to a boil; cover and simmer 1 1/2 hours.
2. Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into 1/4" slices.
3. 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.
4. 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.

boneless beef brisket, onions, beef bouillon, water, bay leaves, pepper, carrots, potatoes, salt, parsley, horseradish white, mayonnaise

Taken from www.yummly.com/recipe/Boiled-Beef-1648881 (may not work)