Instructions: CUT meat into 1- to 2-inch cubes and place in a 4- to 5 1/2-quart slow cooker along with sugar, vinegar, 2 cups water, diced onions, cloves, bay leaves, ginger, salt and pepper. Cover and cook on the low setting for 6 to 10 hours or until meat is very tender.

REMOVE meat with a slotted spoon. Discard cloves and bay leaves. Whisk cornstarch into 1/4 cup water and stir into hot liquid in slow cooker to make a thickened gravy. Meat may be left in cubes or shredded with a fork before being returned to gravy. Serve over mashed potatoes, dumplings or noodles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.