Which cooking technique is best suited for tenderizing tough cuts of meat?

Braising is a cooking technique specifically designed for tenderizing tough cuts of meat. This method involves cooking the meat slowly in a small amount of liquid, usually in a covered pot, at low temperatures. The combination of moisture and low heat helps to break down collagen and connective tissues in the meat, resulting in a tender and flavorful dish.

In contrast, grilling tends to cook meat quickly over high heat, which is generally more suitable for tender cuts rather than tougher ones. Baking can also dry out tougher cuts if not monitored closely. Boiling, while it may tenderize meat, can lead to a loss of flavor if done improperly, and it doesn't typically produce the depth of taste that arises from the slow cooking process used in braising. This makes braising the preferred technique for achieving tenderness in tougher cuts of meat.