| 1 | In a dutch oven, brown meat on all sides, fat side first; remove meat. |
| 2 | Add onions to drippings and saute until tender. |
| 3 | Add bouillon, water, bay leaves, pepper and meat. |
| 4 | Bring to a boil; cover and simmer 1 ?hours. |
| 5 | Remove meat to a cutting board. |
| 6 | With a sharp, long-bladed knife, slice across grain into ? slices. |
| 7 | Lift fat from broth. |
| 8 | Add meat to broth and bring to a boil. |
| 9 | Reduce heat and simmer 30 minutes or until meat is almost tender. |
| 10 | Add carrots and potatoes. |
| 11 | Cover and cook over medium-low heat about 30 minutes or until meat and vegetables are tender. |
| 12 | Add salt. |
| 13 | Discard bay leaf. |
| 14 | Arrange meat and vegetables on a warm serving platter and spoon on some broth. |
| 15 | Sprinkle with parsley. |
| 16 | Mix horseradish and mayonnaise together and serve with meat |
