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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.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 196 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 144.4mg||44 %|
|Sodium 307.5mg||11 %|
|Potassium 774mg||20 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.6g|
|Protein 47.3g||68 %|
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Calories per serving: 415
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