Mini Beef Brisket Sandwiches

Preheat oven to 250 degrees. Place half the onions and celery in a roasting pan. Trim brisket; rub with soup mix and marjoram. Place brisket on top of onions and celery. Top with remaining onions, celery and garlic. Add 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 onions. Skim and discard fat in the bottom of pan. Cut brisket into three or four pieces and place in a large pan. Shred meat, placing shreds into the liquid in roasting pan. 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.