Brisket is probably the cut you need. Has enough fat and connective tissue for long slow braising. Its an economical cut too.
As for a recipe, there is loads you can find online, but general consensus would be a stew like base.
Brown the meat on a high heat, remove. Perhaps fry some bacon, create a fonde on the pan, onion, celery carrot etc. tomato paste, red wine to deglaze, tins of tomato's and fresh herbs and bay leaf, some water or stock and back in with the meat and cook for 2+ hours. You could add more veg later in the cooking if you prefer more al dente veg with it. Serve with a mustard mash for example.
I've kept that vague because that's just a general idea, but you get the drift.
Also take a look at shin, especially if you can get it in the whole piece (even better if you can find it sliced with the bone in, but rocking horse droppings). Long&slow™
