A pressure cooker will do that? I use lemon juice and basalmic vinegar in the marinade ... acids start eating the connective tissue ... at least I think they do.
Crock pot is another tool to tenderize less than perfect cuts of meat and the lid doesn’t become a flying projectile and doesn’t require constant supervision.
you can use a pressure pan to do that...
There is the smaller pressure pan, as compared to what you use for presssure canning vegetables, that will cook beans or tougher cuts of meat in a short time...and there is always the standby slow cooker. The toughest piece of meat will be totally tender in either the pressure pan or the slow cooker.
If you peel the stem of broccoli, the stem is tender and very good in vegetable dishes or soups.