4 to 6 lbs. or more beef brisket
Beef bouillon cubes (1 per lb.)
3 tbsp. Worcestershire sauce
6 to 8 carrots
1 onion
Kitchen Bouquet

Bone and flatten brisket to bake. Spread meat lightly with kitchen bouquet. Salt and pepper to taste. Slice carrots and onion over top of meat. Make sauce with 1 cup water, bouillon cubes and Worcestershire sauce. Pour over meat and bake at 200 degrees overnight.

Cool. Strain liquid and refrigerate both meat and liquid. When ready to serve, slice meat very thin, place in shallow baking pan, cover with reserved liquid and bake in oven until thoroughly heated.