What would be the best method of making a bad cut of meat really tender?

What would be the best method of making a bad cut of meat really tender?
Do you just cook on low heat for a long time, or are there better methods?

Low and slow

>bad cut
>chuck

Meat tenderizer may be what you're looking for. Papain and/or bromelain powder is available pure or (more commonly) with added salt.

Well it's not great.

Score the fat, hit it with some broth and/or a rub, LOW AND SLOW.

Reverse sear.
Score fat.
Enjoy.

Braise. Sear outside in oil in a hot pan for color and flavor, then put into a pot with a flavorful liquid halfway up the meatline. Cover and simmer on very low heat for 3 or more hours. The collagen and fats will slowly melt into the liquid making it like a stock. The meat will be moist and tender from the self-basting and the steam. The caramelization in step one enhances this flavor. Do not let the liquid get up to a boil or the protein strands will size up, turning tough and the fats will simply separate out without adding any basting action. Low temp smoking is another option, but it's a pain in the ass compared to braising.

First trim it and beat the ever loving fuck out of it with a mallet, then consider marinating it with something acidic, or just brine and vinegar. Finally, low and slow.

Choose the braising liquid wisely. Many people go with stock from the same animal. You can add aromatics to the liquid and wine or beer as well. Red wine or a dark style beer works well with beef stock for braised beef. I wouldn't use all wine or beer. Remember, it cooks down and can become too salty or sugary. Keep it covered and don't let the liquid dry up.

>Low temp smoking is another option
Does this really tenderize the meat?

If the cut is fatty enough. Still have to baste periodically. I'm not a smoking expert. Maybe somebody else can write about it in detail.

Acid marinades do not tenderize meat. Alkaline ones do. Use milk or yogurt if you want a tenderizing marinade.

pressure cook

HIT THAT MOTHERFUCKER WITH A FLAMETHROWER

But tough connective tissue and fat always renders downwards through the meat in a low, slow heat, making it like gelatin. Good smoked beef usually takes the better part of a day to cook just slowly enough.

The smoke doesn't tenderize it's just for flavor. Cooking meat low and slow breaks down the connective tissue over time. This is how barbeque places turn cuts like pork shoulder and brisket (which would be like leather if cooked like a steak) into the tender juicy dishes pulled pork and smoked brisket.

the answer to this is nearly always slow or pressure cook

Low & slow is automatically the first right answer.
Braising is the more correct, second answer.
Slow-cooker is the bush league amateur third answer.
As always, gravy is the curtain that hides tough meat.

Surely hanging is the best solution.
Just let the meat hang, on hook, for a few weeks (no more than a month mind).
Mother nature will work its magical tendering wand right up that meat.

Get pic related and hit it a lot with all you got.

The only right answer

Use a marinade containing decent quality honey. Honey contains protease enzymes that break down the meat and make it tender.