Which cooking technique would you choose for a tough cut of meat to make it tender?

Braising is the ideal cooking technique for tough cuts of meat because it involves cooking the meat slowly at a low temperature in a small amount of liquid. This method allows tougher fibers in the meat to break down over time, resulting in a more tender and flavorful dish. The combination of moist heat from the liquid and the extended cooking time softens the collagen in the tough muscle fibers, turning them into gelatin, which contributes to a rich texture.

In contrast, techniques like frying or grilling use quick, high-heat methods that do not provide the necessary time or moisture to tenderize tougher cuts, potentially leaving the meat chewy or tough. Steaming can be gentle and preserve moisture, but it does not deliver the rich flavors that braising provides, as it lacks the same depth of cooking through prolonged exposure to heat and the addition of flavorful liquids.