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.
I always peel the stem then slice it lengthwise, the same with cauliflower stem, I serve it with beer and martinis for nibbles. They are great. We do the same with fresh beans and asparagus. These make great finger nibbles.