Mini Beef Brisket Sandwiches

2 large onions, sliced

2 large ribs celery, cut into 2 inch pieces

1 (7-8 lb) boneless beef brisket

1 (1/3 oc) pkg beef-flavored onion soup mix

2 tsp dried marjoram

6 cloves garlic

1 tbs liquid smoke flavoring

20 wheat or white hot dog buns, cut crosswise into thirds

2 large onions, quartered and shaved

- Preheat oven to 250 degrees. Place half the onions and celery in bottom of roasting pan. Trim brisket; rub evenly with soup mix and marjoram. Place brisket on top of onion and celery in roasting pan. Top with remaining onion, celery and garlic. Ad 1 3/4 cups water and cover. Roast 3 1/2 to 4 1/2 hours or until brisket pulls apart easily.

- Remove brisket from roasting pan; discard celery and onion. Skim and discard any excess fat in bottom of pan. Cut brisket into three or four pieces. Place brisket in large pan and shred meat, placing shreds back into roasting pan with liquid. Cover and set aside. (Refrigerate and reheat before serving, if desired.)

- Serve meat on mini buns or rolls with shaved onion and (if desired) assorted mustards and horseradish sauce.