3-4 inch chuck or rump (cheap cut)
2 beef bouillon cubes
1/2 tbsp. oregano
1/4 tbsp. rosemary
3/4 tbsp. savory salt
1 tbsp. garlic powder

Use large pan. Fill half full of water. Add all ingredients. Cover and simmer on stove for 8 hours. Crumble with fork into broth. Serve on buns with mustard and horseradish or Dijon mustard.