1 brisket of beef (preferably first cut)
1 env. Lipton Beefy Onion soup
2 cubes beef bouillon
1-2 c. water

Place brisket in pan that has been lined with heavy duty aluminum foil. Sprinkle soup over beef. Add bouillon and water to cover bottom of pan. Cover and seal with another layer of aluminum foil. Bake at 325 degrees for 2 hours. Must be slow cooked to tenderize meat. Remove from oven and slice thinly; put back in sauce to serve. Serve with hard, crusty rolls.