Masak daging yang banyak mengandung kolagen dalam panas yang rendah dan lambat untuk memecah jaringan ikat.

I'm interested in that, but I only have a few mins. Can you give me at most the first 500 characters of a detailed explanation in English about that?
Use meats that have a lot of collagen, such as brisket. Applying low heat over a long period of time helps break down the collagen, resulting in a tender and juicy meat.  This method also works well for chuck roast or bottom round. For an easy way to do this method, use a slow cooker. You can also use a grill or an oven, as long as you keep the heat low. You will need to cook the meat for at least an hour per 1 pound (0.45 kg) of beef at about 250 °F (121 °C).