3 to 3 1/2 lbs. fresh boneless beef brisket
6 med. carrots, pared
2 onions, halved
2 stalks celery
1 tbsp. salt
1/4 tsp. pepper
10 whole cloves

Place brisket in Dutch oven; add vegetables and seasonings. Barely cover with water. Simmer (do not boil) covered, 3 to 4 hours. Transfer meat and vegetables to hot platter, keep hot. Cook diced potatoes in broth, if desired, or cook dumplings in broth. Thicken broth for gravy. Slice meat across grain. Pass Horseradish Sauce. Serves 8 to 10.