5 to 6 lb. beef brisket
3 tbsp. vinegar
Lawry seasoned salt
Salt & pepper
Garlic salt
Paprika
1 med. onion
Water

Sprinkle vinegar over brisket. Sprinkle generously with seasonings. Cover and refrigerate overnight.

Next day bake uncovered at 350 degrees for 1 hour. Then slice onion over meat in roasting pan. Add water to drippings to make 2 cups. Cover tightly and bake at 300 degrees for 4 hours more. Cool in the liquid and refrigerate overnight. Slice cold.

When ready to serve, heat at 200 degrees for 1 hour. Gravy will be thin.