[dhoward]

I've gone both ways on browning, and haven't seen much difference in an all-day slow-cook deal. You can pretty much use any cut you like because the low temperature, all-day process turns all of the connective tissue into that yummy, gelatenous goo, that sticks so well to the half-loaf of bread you'll use to mop everything up.

Dammit, I should have started a pot this morning....good weather for it here...