BOILED BEEF WITH CREAMY HORSERADISH SAUCE

Ingredients:

• 2 qt. water
• 1 lb. beef soup bones
• 2 1/2 - 3 lb. boneless beef chuck roast
• 1 small bay leaf
• 1 small tomato, cut in half
• 2 large carrots, peeled
• 1 medium onion, peeled
• 4 peppercorns
• 3/4 tsp. coarse salt

Creamy Horseradish Sauce:

• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 1 cup hot beef broth
• 4 oz. jar prepared horseradish
• 2 Tbsp. low-fat yogurt
• 1/4 tsp. granulated sugar

Instructions:

1. In a large saucepot, bring the water to a boil over high heat.
2. Wash the bones, rinse the meat, and drain. Add bones and meat to boiling water.
3. Add bay leaf, tomato, carrots, onion, peppercorns, and salt.
4. Reduce heat to moderately low, cover, and simmer for 3 hours. Do not boil.
5. Remove pot from heat, cool quickly, and refrigerate overnight.
6. Remove solidified fat from the top of the broth. Reheat the meat in the broth.
7. Serve meat in slices or chunks with Creamy Horseradish Sauce.
8. Creamy Horseradish Sauce:
9. Mix cornstarch and water in a small saucepan. Gradually add hot beef broth.
10. Stir over moderately high heat until thickened and smooth.
11. Mix in horseradish, yogurt, and sugar. Heat without boiling.