Regular readers of this column know that I’m especially fond of the odd cuts — less expensive cuts of beef, pork and chicken that often use low-and-slow cooking methods to tenderize them and extract ...

A slow-cooker is perfect for preparing this dish, but it can also be cooked on the stovetop. Serve over mash or grains with a crunchy leafy salad. Leftovers also make a great filling for sandwiches.