1. Brown the Beef (Optional but Recommended)
- Pat beef dry; season with salt and pepper.
- In a heavy pot or Dutch oven, brown beef in batches over medium-high heat (adds depth). Remove and set aside.
2. Layer & Simmer
- Place onion slices in the bottom of the pot.
- Return beef on top (don’t stir).
- Pour beef broth around the edges.
- Bring to a gentle simmer.
3. Cook Low & Slow
- Cover tightly; reduce heat to low.
- Simmer 2–2.5 hours, until beef is fork-tender and falling apart.
- Do not boil—gentle simmer = tender meat.
4. Finish with Vinegar
- Stir in apple cider vinegar—this brightens the rich flavors and balances the dish.
- Taste; adjust salt if needed.
Serving Suggestions
- 🥔 With sides:
- Buttered egg noodles, mashed potatoes, or crusty bread
- 🥗 With greens:
- Steamed cabbage, buttered peas, or a simple lettuce salad
- ☕ Drink pairings:
- Iced tea, warm milk, or a modest red wine (if available)
