braising, the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming.

What is braising in cooking?

At the end of the day, braising is just cooking a tougher cut of meat gently in liquid until it is transformed into a tender, succulent, fall-off-the-bone masterpiece.

What foods use the braising method?

Braised foods

Braised dishes often familiar to Westerners include pot roast, Red braised pork belly, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon, beef brisket, oxtail, and tajines, among others.