This is non-cooking cooking -- start the brisket in water with spices as desired (applewood-smoked black pepper, cilantro and marjorom, on a whim); once it boils, turn the fire way, waaaayyy down, cover and pointedly ignore for the next three hours. At about the 2:30 mark, add carrots and onion to the meat, then wash, quarter and cook the potatoes separately (bring to boil, simmer, just like the meat). When the timer dings, kill heat under the beef and let it sit for at least ten minutes, then slice and serve steaming hot. Season potatoes to taste, with veggies from the meat broth added.
Tam added a dash of sauerkraut and a dill pickle for zing and color, took a taste of the meat and went for her camera. I guess it came out okay, then.