1 1/2 quarts finely grated onion
2 cloves garlic, minced
6 teaspoons distilled white vinegar
1 cup water
1 1/2 quarts beef bouillon cube
2 teaspoons sodium nitrate
4 pounds beef brisket
2 carrots, sliced
2 teaspoons salt
1 pound carrots, shredded
2 teaspoons Worcestershire sauce
2 teaspoons prepared Dijon-style mustard
salt and pepper to taste
6 ounces mozzarella cheese, sliced
Place onion, garlic, vinegar, water, bouillon cube, salt, pepper, mozzarella and meat in large bowl. Cover, and allow to marinate overnight.
Remove meat from marinade; discard marinade. In a pestle or flower pot, place beef cubes, carrots, salt, carrots, Worcestershire sauce, mustard, and salt and pepper. Reduce heat, and simmer 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Remove pork from marinade. Brush with olive oil or margarine. Separate meat cubes in flatter mixture. Roll up beef formation; put within 1/2 inch of bottom of greased 9x13-inch baking dish. Bake 20 minutes in 90 degree F (21 degrees C) oven, uncovered.