Ok, so the "irish beef brisket and cabbage boil" is basically lesso, but with a slightly different contingent of vegetables.
And the japanese "shabu-shabu" is also the same idea (but done much more elegantly).
Just to illustrate that there are many possibilities, limited only to what you have on hand in the pantry...
(Not to mention that the simmering pot adds a wonderful aroma of cooking to the kitchen!)
This is a special, "comfort" dish from my wife's cooking repertoire.
2 - 3 lb lean (or trimmed) chuck roast simmered 2 to 4 hours in 4 quarts of water until nearly falling-apart tender.
Add (after first hour or so of cooking): some carrots, celery ribs,
5 whole small (or 2 medium) russet type potatoes (scrubbed, but unpeeled),
1 medium whole peeled onion, 1 bay leaf. Salt, pepper.
Very simple to prepare, can't mess it up. Unusual, if you are used to steak and seafood, though.
Broth is just wonderful with pastina (or even wide egg noodles), served as a first course. Makes you want to skip everything next.
Optional but worth it: serve meat and sliced potatoes with garlic / parsley aioli (check Internet for recipe, search for aioli).
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