I think GFB vs Grain finished cooks in a very similar fashion.
GFB tends to new much leaner , and smaller / muscle group.
how large is the hunk of meat ?
Id braise in a covered pot in the oven
in some sort of flavorful liquid , Chef's choice.
w 1/2 of the meat above the liquid , in a not so hot oven.
it will take longer , but you might get some nice color on the 1/2 above the liquid.
@ an estimated 50 % of the cooking time , rotate the meat so the under-liquid is above the
liquid . cook until fork tender.
300 F ? several hours. the fork test tells you when its done.
some resistance to the fork , give you meat w a little more resistance than
fall apart meat. done ness this way is up too the chef.
