Soak a chop for eight hours in the refrigerator in a 1 tbsp per cup solution of Texas Pete Hot Sauce and water (enough to cover your meat), then treat it like any cut of beef.

I like rump roast with Idaho spuds, carrots, sweet white onions and celery that's been crockpotted on low for 8 hours. I sprinkle the meat with Lowery's Steak Seasoning before I put it in the crock pot.

You could also try frying the liver with sliced onions in real butter...