I am cooking a brisket in a pot with water and vegetables, on a stove top.
I meant to leave it on a slow simmer, so that it would get very soft. About 2 hours after I started cooking it, after having left the room for a while, I found it in a rolling boil.
The meat was no longer pink or red, but a grayish-brown well-done colour, and tasted cooked but was a little tough. Will it get softer if I cook it longer on a slow simmer?