I've noticed that some beef shanks I boiled for about 3 hours at a medium-high temperature got really soft afterwards - falling off the bone. Yet I've had pork spare ribs boiled in the same way get really tough (after cooking for an hour). Why? We're always advised not to "overcook" meats, but it seems some benefit from long periods of cooking.
And...which way is the surefire one of getting really tender meat?
And...which way is the surefire one of getting really tender meat?