3 tbsp. vegetable oil
1 c. chopped onion
3 lb. beef brisket
2 tsp. Worcestershire sauce
Bouquet Garni
1/4 c. wine vinegar
2 beef bouillon cubes dissolved in 1 3/4 c. boiling water

BOUQUET GARNI:

2 bay leaves
2 cloves garlic
Parsley sprigs
1/2 tsp. marjoram tied in cheesecloth bag

Heat oil in Dutch oven. Add onion and saute until limp. Add Bouquet Garni, vinegar, bouillon and Worcestershire sauce. Bring to boil, lower heat to simmer. Cook 2 1/2 hours, covered, until tender. Remove to a platter and let set 10 minutes before carving. Cut into thin slices across the grain. Reserve liquid and serve as gravy or chill for other uses.