Would it be better to grill or braise a pece of meat that contains great deal connective tissue?

* Grilling: Grilling is ideal for tender cuts of meat that cook quickly. The high heat sears the surface, creating a delicious crust, but doesn't give the connective tissue enough time to break down. This could result in a tough and chewy piece of meat.

* Braising: Braising is all about slow, moist cooking. The long, gentle simmering in liquid breaks down the tough connective tissue, turning it into gelatin. This results in a tender, flavorful meat.

Think of it this way:

* Grilling: Quick and hot for tender cuts.

* Braising: Slow and gentle for tough cuts.

Examples of cuts that benefit from braising:

* Chuck Roast: A classic braising cut, known for its rich flavor and tough texture.

* Short Ribs: Another tough cut that becomes incredibly tender with long, slow cooking.

* Brisket: The "queen" of braising cuts, known for its amazing flavor and ability to melt in your mouth after braising.

While grilling might be tempting, braising is the best way to ensure a delicious and tender meal when dealing with a cut of meat containing a lot of connective tissue.