• 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Boneless beef brisket

  2. 3 lbs 1362g / 48oz Onions - cut in eighths (medium)

  3. 21 oz 596g Condensed beef bouillon - undiluted

  4. 2 Water

  5. 2 Bay leaves

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 4 teaspoons 20ml Carrots - peeled and cut in (medium)

  8. 2 chunks 4 Potatoes - peeled and cut in (medium)

  9. Salt

  10. Parsley - minced

  11. Horseradish Sauce

  12. 1/4 cup 59ml White horseradish

  13. 1/4 cup 59ml Mayonnaise

Instructions Jump to Ingredients ↑

  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. Remove meat to a cutting board. With a sharp, long-bladed knife, slice across grain into 1/4" slices.

  2. 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.


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