Whether shoulder, top round, shank, or neck: The cheapest cuts of meat have more connective tissue and less marbling, which makes them tough if cooked for too short a time. The big secret to creating an incredibly tender and flavorful dish from these cuts lies in three basic principles:

The 3 Secrets of Cheap Meat
Marinating and Shredding (Acid/Enzymes):

An acidic marinade (white/red wine, apple cider vinegar, lemon juice, or even yogurt) helps break down the meat fibers.

Crushed kiwi or papaya in the marinade quickly tenderizes the meat in 20 minutes thanks to their natural enzymes.

Searing (Maillard reaction): Searing the meat in a little very hot olive oil or oil before adding any liquid creates a golden-brown, aromatic crust. Braising or pressure cooking (low heat):

Pressure cooker: Reduces cooking time to 30 to 45 minutes and tenderizes tough cuts of meat.

Braising/simmering at low heat: Cooking at very low heat for 1.5 to 2 hours transforms the collagen in the meat into gelatin, making it exceptionally juicy.

Step-by-step preparation:
Marinade: Marinate the diced meat for 1 hour with crushed garlic, a bay leaf, black pepper, salt, and a glass of wine (or dark beer).

Searing: Heat a deep pan with olive oil and sear the meat in batches, being careful not to overcrowd the pan.

Sautéing and deglazing: Remove the meat and add chopped onion and carrot to the same pan. Pour the remaining marinade into the pan to loosen the bottom (where all the flavor is concentrated).

Brown: Return the meat to the pan, add enough broth (or tomato paste) to cover the meat about halfway, cover the pan, and cook over low heat until the meat is easily pulled apart with a fork. What cut of meat do you usually use, and how exactly do you prepare it?