3 to 4 lbs. fresh beef brisket
2 c. water
1/2 c. chopped onion
2 cloves garlic, minced
2 bay leaves
3 tbsp. grated fresh horseradish
2 tbsp. vinegar
1 tbsp. prepared mustard
1/2 tsp. salt
Dash of cayenne pepper
Dash of paprika
1/2 c. whipping cream

Trim excess fat from meat; place meat in 4 quart Dutch oven. Add water, onion, garlic, and bay leaves. Cover; simmer until meat is tender, 2 1/2 - 3 hours. Drain meat; slice. Meanwhile, in a bowl, combine horseradish, vinegar, mustard, salt, cayenne, and paprika. Whip cream until soft peaks form; fold in horseradish mixture. Serve sauce with sliced beef brisket. Makes 6 servings.