I have been cooking this dish for my family almost every few weeks. It's a very nice one pot dish for a simple and quick meal. It can go with either pasta or rice. The gravy is really rich and full of flavor. The sweetness of the dish comes from all the nice vegetable that used to cook as the base of the gravy. On top of that, the chicken stock or beef stock is also playing an important roll for this flavourful dish. I will not compromise this dish using other part of the cow besides the brisket or the ox tail. It will not be the same if using other parts like shin and cubes, though they are meant for stewing too. Many of my friends and relatives simply love this dish. Who wouldn't??