4 lb Boneless Beef Brisket
3 md Onions; cut in eighths
21 oz Condensed Beef Bouillon;
-undiluted
2 cn Water
2    Bay Leaves
1/4 ts Pepper
4 md Carrots; peeled and cut in
-2" chunks
4 md Potatoes; peeled and cut in
-quarters
Salt
Parsley; minced

-HORSERADISH SAUCE –
1/4 c White Horseradish
1/4 c Mayonnaise

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.

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.