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1. In a heavy 2½-to 3-quart casserole, bring 1 quart of water to a boil. Add the salt and meat, and bring back to a boil, skimming the surface of the water of any scum or fat that rises to the top.
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2. Partially cover the pot, lower the heat, and simmer 2½ to 3 hours, or until the meat shows only the slightest resistance when pierced with the tip of a sharp knife.
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3. Check the water frequently; it may be necessary to add up to 2 more cups of boiling water to keep the meat immersed in liquid while it cooks.
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4. Drop in the diced carrots and continue to simmer for another 30 minutes, then add the potatoes and onions. Simmer uncovered until the vegetables are very soft and the cooking liquid has nearly evaporated.
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5. Remove the meat from the casserole and set it aside, lightly covered with aluminum foil to keep it warm. Mash the vegetables to a puree in the casserole with a wooden spoon and taste for seasoning.
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6. Then transfer the puree to a heated platter and shape it into a mound in the center. With a sharp carving knife, cut the meat against the grain into thin slices and arrange them around the vegetables. Serve at once, accompanied if you like by sharp mustard and pickles.
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