Well, I'm just about out of ideas. I've pretty much mastered getting meat tender in the oven or smoker, from turkey to brisket to pork loins. But when it comes to stovetop braising, I somehow manage to always mess it up. Whether it's a stew, like a bourguignonne, or meat braised in its own broth, I can never achieve the level of tenderness as in the oven. I'm always sure to tightly cover my pan, and rarely open it to check on it. Also, I have electric burners which are in good condition.
Do any of you have experience with this? What am I doing wrong? Is it simply the nature of stovetop braising, or am I using the wrong gear?