In a large pot, place a steamer bottom, filling with water up to
Alternate layers of big chunks of meat, carefully trimmed to remove fat,
with slices of onion, potatoes cut in half, carrots, and baby-carrot-sized
chunks of celery.
Cover and cook on stove for several hours, checking occasionally to make
sure there's still liquid at the bottom of the pot, adding up to steamer
bottom, if necessary. If the cover is tight, it shouldn't be necessary.
When done, the meat should be fork tender.
If you're willing to do more work, you can make the vegetables you alternate
with the meat smaller so that they can be crushed into the liquid at the bottom
of the pot, and add large chunks that will cook more al dente for the
Add more of whatever vegetable you prefer.