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6 to 8
Easy
Published 1965
Place meat in a casserole with onions, carrots and bay leaves, and cover with water. Season with salt (no salt if salt beef is used) and freshly ground black pepper, and simmer gently for 3 to 4 hours, or until meat is tender. Cool in stock. Slice meat thinly and reheat in stock just before serving. Serve with Horseradish Sauce.
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