Braising

Braising is a combination cooking method in which food, usually meat or vegetables, is first lightly fried and then stewed for a long time in a small amount of liquid at low heat inside a closed, tightly covered container, either on the stove or in the oven. The initial frying browns the surface and builds flavour, while the long, gentle simmer that follows slowly breaks down tough connective tissue and fibres, tenderizing cheaper cuts of meat and melding flavours through the cooking liquid. The result is moist, deeply flavoured food with a rich sauce formed from the concentrated braising liquor. It is a classic technique for pot roasts and stews.