Fresh or Salt Brisket with Horseradish Sauce

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 3-4 pounds fresh or salt beef brisket
  • 2 Spanish onions
  • 4

Method

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.

Horseradish Sauce

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