1 fresh beef brisket (approx. 4 lbs.)
2 med. onions, sliced
4 whole bay leaves
1 bottle (28 oz.) ketchup
2 capfuls Worcestershire sauce
1/4 tsp. marjoram
Salt and pepper to taste

Rinse and dry brisket. Place fat-side-down in a hot "Dutch oven" on stove top. Brown on one side for about 3 minutes; turn and brown the other side. Remove brisket from the pot. Cover the bottom of the pot with sliced onions and toss in two of the bay leaves. Replace the brisket on top of the onions.

Mix together the remaining ingredients and pour over the brisket. Heat uncovered until sauce begins to bubble. Cover, reduce heat and simmer very slowly for 3 to 4 hours.

To serve, remove brisket from the pot and set aside. Strain the sauce into a serving boat. Slice brisket with a very sharp knife into strips and arrange on a small platter. Serves six.

Phil says to give this recipe his hearty endorsement!