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Add a photoServings: 8
Ingredients
- 4 lb Boneless Beef Brisket
- 3 med Onions, cut in eighths
- 21 ounce Condensed Beef Bouillon, undiluted
- 2 can Water
- 2 x Bay Leaves
- 1/4 tsp Pepper
- 4 med Carrots, peeled and cut in 2" chunks
- 4 med Potatoes, peeled and cut in quarters Salt Parsley, chopped
- 1/4 c. White Horseradish
- 1/4 c. Mayonnaise
Directions
- In a Dutch oven, brown meat on all sides, fat side first; remove meat. Add in onions to drippings and saute/fry till tender. Add in bouillon, water, bay leaves, pepper and meat. Bring to a boil; cover and simmer 1 1/2 hrs.
- Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into 1/4" slices.
- Lift fat from broth. Add in meat to broth and bring to a boil. Reduce heat and simmer 30 min or possibly till meat is almost tender. Add in carrots and potatoes.
- Cover and cook over medium-low heat about 30 min or possibly till meat and vegetables are tender. Add in salt. Throw away bay leaf. Arrange meat and vegetables on a hot serving platter and spoon on some broth. Sprinkle with parsley. Mix horseradish and mayonnaise together and serve with meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 8 servings | |
| Calories 398 | |
| Calories from Fat 159 | 40% |
| Total Fat 17.74g | 22% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 701mg | 29% |
| Potassium 1115mg | 32% |
| Total Carbs 21.56g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.11g | 3% |
| Protein 37.14g | 59% |
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