What method is best for cooking tough cuts of meat over time?

The best method for cooking tough cuts of meat over time is simmering. This technique involves cooking the meat gently in liquid at a temperature just below the boiling point. The slow and low heat helps to break down the collagen and connective tissues within tougher cuts, resulting in a tender and flavorful final product.

Simmering is particularly effective because it allows the flavors of any added seasonings and vegetables to permeate the meat throughout the cooking process. The extended cooking time also ensures that the meat becomes thoroughly tender while retaining moisture, keeping it succulent.

In contrast, boiling can often lead to meat becoming tough and rubbery due to the high temperature disrupting the fibers excessively. Steaming typically cooks food quickly and may not provide enough direct contact with moisture to break down tough cuts properly. Poaching, while gentle, usually involves cooking in slightly higher temperatures near simmering, which may not be sufficient for tougher cuts that require a longer cooking duration to achieve tenderness.