3      pounds        beef brisket -- trimmed of fat
   1      large         onion -- coarsely chopped
   2      cloves        garlic -- chopped
   1                    bay leaf
     1/2  teaspoon      oregano
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      cumin
                        oil
Preheat the oven to 325F. Rub the beef thoroughly with the onion, garlic,
seasonings and a little vegetable oil. Wrap the meat in heavy-duty foil and
seal the edges all around with tight crimps. Place the meat in a baking dish
and bake for about 2 1/2 to 3 hours, or until the beef is tender enough to
fall apart. If you hear much sizzling as the meat cooks, turn the heat down.
When the beef is fork-tender, unwrap the top of the foil package, push aside
the onions, and place the meat close to a broiler flame. Allow to broil only
until the top surface begins to look dry and is starting to brown. Remove from
the broiler and let the meat cool. Shred it into long shreds with your
fingers, then store them in the refrigerator (for up to a week) or freeze for
use as a fill.