Recipe #1 - Simmered Beef Brisket Stew

2 pounds beef brisket
1 carton beef broth
2T Salt
2T Ground Pepper
3 potatoes (peeled)
4 carrots (peeled)
2 vidalia onions, chopped into rings

I started simmering on low at 10:30pm. By noon the next day, the beef was tender enough that it could be pulled apart by fork. However, the beef seems a little dry. I think next time I'll try more of a sauce -- similar to birria -- that will keep the meat more moist. I would also recommend pulling the meat apart and leaving it in the sauce to simmer for an hour before eating.

The onions are delicious! The potatoes are perfectly cooked and have absorbed a lot of the beef broth and onion flavor.

Another option would be taking some of the remaining sauce and making it into a gravy (add to a saucepan and whip in 2-3T of flour and heat until gravified), which would also help with the moisture of the beef.