you can also cook it in a stock pot, and you cook it until it's soft. If it's overcooked, that's not really a problem unless you let it cook for an extra hour.
Half way through cooking tougher cuts of meat, the muscle fibers all tense up, and don't relax again til pretty much all the connective tissue is gelatinized. So...just let it keep cooking. It'll become soup, not a rock, unless you cook it without a lid and it dries out, I suppose.
you can also cook it in a stock pot, and you cook it until it's soft. If it's overcooked, that's not really a problem unless you let it cook for an extra hour.
Half way through cooking tougher cuts of meat, the muscle fibers all tense up, and don't relax again til pretty much all the connective tissue is gelatinized. So...just let it keep cooking. It'll become soup, not a rock, unless you cook it without a lid and it dries out, I suppose.
Not sure how my parents managed to make a piece of meat that was dry AF despite being cooked immersed in liquid, but they sure did it.