Braising

Braising is a cooking method that combines both dry and wet heat to tenderize tough cuts of meat or hearty vegetables. It involves first browning the food in a small amount of fat to develop flavor, then adding liquid—such as broth, wine, or water—and cooking it slowly at a low temperature, often covered. This slow simmer allows collagen in tougher meats to break down, resulting in tender, flavorful dishes. Braising is ideal for transforming affordable, fibrous ingredients into delicious, melt-in-your-mouth meals.