French Dip Beef

I often double the ingredients for the sauce in order to
make more.

1 beef brisket, approximately 3 or 4 pounds
1 oven cooking bag
1 teaspoon salt
1 teaspoon cumin
1 teaspoon marjoram
1 teaspoon thyme
1 bay leaf
1 whole onion, sliced
2 beef bouillon cubes
2 cups boiling water

  1. Trim unnecessary fat off brisket and put in cooking bag; place in a cooking bag. Place in a 9x13-inch rectangular cooking pan. Mix remaining ingredients together and pour into cooking bag with meat. Tie the bag, remember to put a slit in the top, and place in a slow oven, 300 degrees F., for 3 hours.
  2. Take brisket out of bag and slice thinly, across the grain. Dump liquid from the bag into pan and divide between small bowls. Serve on hoagie buns or sourdough rolls.

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